That being said, I have really been craving a white chocolate peppermint cookie as of late. And because it’s so difficult to find a white chocolate cookie recipe that also happens to be gluten and dairy-free (common inflammatory triggers that can negatively impact gut and hormone health) I set out on a mission to create one myself.
And after countless failed attempts, I think I finally nailed it.
These White Chocolate Macadamia Candy Cane Cookies are crispy on the outside, soft and chewy in the middle, studded with macadamia nuts and melty dairy-free white chocolate chips, and topped with crushed candy cane for a super festive feel.
They also happen to be grain, gluten AND dairy-free, as well as naturally sweetened, so they’re the perfect Christmas Cookie to make when you want something that tastes good and leaves you feeling good below.
Snag the recipe below and happiest of holidays to you my sweet friends!
Paleo White Chocolate Macadamia Candy Cane Cookies
These cookies are everything you’d want in a cookie (crispy on the outside, chewy on the inside, filled with melty chocolate + slightly sweet) while also void of inflammatory triggers like gluten and dairy.
Author: Lauren Chambers
Servings: 12 large cookies
Recipe Type: Cookie, Dessert, Treat
⅔ cup coconut sugar
½ cup unrefined coconut oil, softened to room temp (i.e. not melted, same texture as butter at room temp)
1 large pasture-raised egg
1 tsp pure vanilla extract
2 cups + 2 tbsp super fine blanched almond flour (I love Bob’s Red Mill)
½ tsp baking soda
½ tsp sea salt
1 cup dairy-free white chocolate chips (reserve ½ cup to melt and drizzle on top) I used this brand
½ cup chopped macadamia nuts, raw
½ cup organic candy canes, crushed or finely chopped
Optional flaky sea salt for topping
Add coconut sugar and room temp coconut oil to a medium-sized mixing bowl and use electric mixers to beat until well-combined (an almost smooth texture).
Add the egg and vanilla extract and continue to mix until well-combined.
Add in the almond flour, sea salt and baking soda and continue to mix until batter is smooth.
Use a large spoon or spatula to mix in ½ cup of the white chocolate chips and the ½ cup of crushed macadamia nuts. Mix until well-combined.
IMPORTANT — chill dough for at least one hour in the fridge. This is a key step I’ve learned for cookie baking, as chilling the dough prior keeps the cookies from expanding in the oven too quickly (i.e. you’ll get perfect, chewy cookies instead of sad, flat cookies with no texture). I like to make the dough the night before and leave overnight in the fridge, then pop in the oven the next day.
After dough has been chilled, preheat oven to 350 F and use either hands or an ice cream scooper to roll into balls and place on a parchment lined baking pan.
Press on each ball to flatten slightly, then place in oven at 350 for 10-12 minutes.
While cookies are baking, melt the remaining ½ cup of white chocolate chips in a small stovetop pan over low heat. Stir until barely melted, then set aside.
Next, assemble your candy canes, making sure they are crushed or chopped.
When cookies are done baking, remove from oven and let cool for about 10 minutes. They should be crispy and golden brown on the outside, soft and chewy in the middle.
Once cooled, you can either dip cookies in the melted white chocolate or drizzle it on top (I like to do a combo of both).
Sprinkle the crushed candy canes on top and optional sea salt.
Store at room temp in airtight tupperware for up to 5 days.