Yes! It’s holiday baking season.
I took my absolute favorite 3-ingredient cookie recipe and added some unsweetened cocoa powder + candy cane pieces… and it became the perfect festive treat!
The base of these simple cookies is just almond flour, a little sugar, and baking powder. They are crisp on the outside, and chewy on the inside. And as a dietitian, I love that they have no white flour, are naturally gluten-free, and each one has less than a teaspoon of sugar.
5 mins prep; 15 mins bake • Servings: 20 cookies Print Recipe
Ingredients
1 3/4 cup blanched almond flour
1/4 cup unsweetened cocoa powder
6 tablespoons sugar
1 teaspoon baking powder
4 tablespoons water
1 candy cane, crushed
optional: 1/8 teaspoon sea salt
Directions
- Preheat oven to 350 degrees F.
- In a bowl, mix almond flour, cocoa powder, sugar, baking powder, and optional salt.
- Add water and mix with a spatula until a cookie dough forms. (It will take some effort, but it will come together.)
- On a parchment paper-lined baking sheet, place dough into 20 even mounds (I use a small cookie scoop).
- Pat each one down with your hand so it looks more like a little cookie. Press each flattened cookie into the crushed candy cane pieces so they stick to the top.
- Bake for ~15 minutes, but start watching them at 13 minutes to be sure the bottoms don't burn.
Nutritional Facts for Chocolate Candy Cane Cookies
1 cookie
20 cookies
Daily Value %*
3%
6%
0%
0%
1%
2%
8%
4%
0%
2%
6%
2%
* Daily Value % based on a 2000 calorie diet.
Cheryl Gebben says
perfect cookie! I bought 25 mini candy canes from $ store, they were individually package, so I crushed a few and sprinkling them on top of the cookies . No fuss, No mess
DJ Blatner, RDN says
Ohhh! I’m so glad you tried them! They are my favorite cookies (and Santa’s, too!) xx DJB