Vegan White Chocolate Candy Cane Cookies

These White Chocolate Candy Cane Cookies are soft, chewy, and perfectly festive with creamy dairy-free white chocolate and crunchy peppermint pieces. Easy to make, completely vegan, and filled with holiday flavour, they’re the ultimate Christmas cookie everyone will love.

Vegan, Dairy-free, Plant-Based

Prep time: 15 minutes

Cook time: 14 minutes

Servings: 14 cookies

Ingredients:

• 1/2 cup + 2 tbsp vegan butter, melted
• 1/2 cup brown sugar, packed
• 4 tbsp granulated white sugar
• 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups + 2 tbsp all-purpose flour (spoon and level method)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup white chocolate chips
• 5 whole YumEarth Organic Candy Canes, crushed into small chunks

Directions:

1. Line a baking tray with parchment paper and set aside.
2. In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
3. To a medium-sized bowl, cream together softened vegan butter, brown sugar, and white sugar with a hand mixer until smooth and creamy.
4. Add in your prepared flax eggs, vanilla extract, salt, baking powder, baking soda, and flour and mix with a hand mixer until well combined.
5. Fold in white chocolate chips and candy canes with a spatula until evenly distributed in the cookie dough. Refrigerate for 1 hour.
6. Preheat oven to 350℉.
7. Once the dough has chilled, scoop with a cookie scooper and roll the cookie into a ball. Place on your lined baking tray. 
8. Place cookies about 2.5 inches apart and bake for 14 minutes, or until cookies have flattened. 
9. Let cool for 10-15 minutes and optionally top with extra crushed candy canes and white chocolate chips before enjoying.