Double Chocolate Chip Candy Cane Cookies Vegan
As it's December, I thought it was time to start some Christmas themed baking, and what's more Christmassy than candy canes!
Total time: 45 Minutes Plus Cooling Time
Yield: 14 Cookies
Ingredients
- 115g Dairy-free Butter
- 100g Caster Sugar
- 100g Muscovado Sugar
- 1 Tsp Vanilla Extract
- 125g Plain Flour
- 60g Cocoa Powder
- 1 Tsp Baking Powder
- A Splash of Dairy Free Milk
- 100g Vegan Chocolate Chips
- 150g Vegan White Chocolate
- One Candy Cane
Cooking Directions
- Preheat your oven to 180 degrees celsius.
- Mix the butter and sugars until light and fluffy, then add in the vanilla extract, plain flour, cocoa powder and baking powder.
- Add a little soya milk to make a smooth dough, then mix in about 2/3 of the chocolate chips.
- Using a spoon, transfer balls of dough onto a baking tray lined with greaseproof paper, leaving at least 2 inches between each ball of dough as they spread a bit. Using the leftover chocolate chips, add them to the tops of the cookies.
- Bake for 10-12 minutes. The cookies will be hardening on top, but still soft inside. Leave to cool on the trays for a few minutes to firm up the cookies, then transfer to a cooling rack.
- Once fully cooled, smash up the candy cane into small chunks.
- Melt the white chocolate in the microwave, then dip a cookie halfway into the melted chocolate and set down on the greaseproof paper again.
- Sprinkle on some of the smashed candy cane, and leave to set fully.