Posts Tagged ‘candy cane’

Gluten-Free Chocolate Candy Cane Cookies

Dear Reader,

This is a variation on a recipe I had copied and tucked away. The original recipe was gluteny and fairly high sugar (including both white sugar and corn syrup); my version is gluten-free and while not sugar-free or low carb it does at least use less sugar.

Gluten-Free Chocolate Candy Cane Cookies

Ingredients:

2 oz semi-sweet chocolate

10 tbsp. (1.25 sticks) butter

1 c xylitol

1 egg

1 tsp baking soda

1/4 tsp salt

1 tsp xantham gum

1/2 tbsp. vanilla

2 c gluten-free flour blend (I used Pamela’s this time)

1/2 c milk of your choice (I used cashew milk)

6 candy canes

1/4 c granulated sugar or more xyitol (I used sugar this time)

Directions:

  1. Put butter and chocolate in pyrex container and microwave 30 seconds at a time until  both are melted, stirring after each 30 second increment. You don’t want to overdo the chocolate so we sure to stop frequently and stir, you will loiekly find that at the end the last bits of chocolate will just melt by being stirred with the now hot butter.  Set aside to cool a bit.
  2. Combine 1 c xylitol and egg in a large mixing bowl. Beat together
  3. Stir in soda, salt, vanilla and xantham.
  4. Stir in chocolate mixture.
  5. Stir in 1 c of flour blend. Add remaining 1 c of flour blend and stir in as much as possible. Add 1/2 c milk and stir until well-combined and of a uniform consistency.
  6. Place bowl in fridge for 1/2-1 hour to make dough easier to handle.
  7. Preheat oven to 350 and prepare cookie sheets by lining them with parchment paper of silicone liners.
  8. Crush candy canes (the easier way is to put them, unwrapped in a sealed Ziploc bag and to get out all your aggressions but whacking them with a rolling pin) and combine in a small bowl with the 1/4 c sugar or xylitol.
  9. Pick up dough by teaspoon-fuls. Roll into balls and them roll in the candy candy-sugar mixture. Place on cookie sheets.
  10. Bake in preheated oven for 10 minutes.
  11. Allow to cool for 3-4 minutes on cookie sheets before transferring to plate or cooling rack — I found that this was especially important for these cookies to help them hold together.

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We’re near the end here and there is more sugar than candy-cane left.

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Almost done with this sheet.

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They’re put of the oven.

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And now they’re cool and ready to eat!

Merry Christmas!

Nebby

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