Allergy Friendly Chocolate Candy Cane Thumbprint Cookies | Limitless Allergies

Allergy Friendly Chocolate Candy Cane Thumbprint Cookies

December 27, 2020 S Malik 11 Comments

Chocolate and candy cane combine to create a decadent, easy to eat treat, in this recipe. Ready in just a few minutes, they are a great addition to your dessert.

These melt in your mouth, gluten free and egg free Chocolate Candy Cane Cookies are vegan, festive and delicious.

Making the cookies allergy friendly

Gluten Free: Use your favorite all purpose gluten free flour.
Dairy Free: Use dairy free butter substitute and dairy free semi sweet chocolate chips.
Egg Free: Use egg substitute or 2 tablespoon water per egg.

How to make the cookies.

Whisk all the dough ingredients together until the dough forms a ball. You many need to adjust the butter substitute and egg substitute quantities for the dough to come together. Then cover refridgerate for one hour.

Storing the cookies

These cookies can be stored in an air tight container for upto two weeks.

Learn more about the Plate it Safe initiative and what the icons in the recipe stand for.

chocolate peppermint thumbprints on cooling rack

1 hr 18 mins
Serves 20
Easy

Ingredients

Adjust Servings:

	dough
	1 ¹/₂ cup gluten free all purpose flour
	¹/₃ cup cocoa powder
	1 teaspoon baking soda
	¹/₄ teaspoon salt
	¹/₃ cup brown sugar
	5 tablespoons dairy free semi sweet chocolate chips
	¹/₃ cup granulated sugar
	2 egg substitute (2 eggs)
	7 tablespoons dairy free butter substitute (softened)
	³/₄ teaspoon vanilla extract
	Filling
	crushed candy canes, as required

Nutritional information

Protein

19g

Carbs

Fat

10g

Sugars

Sat. Fat

112k

Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1 Done 20 sec	Wash hands with soap and water for 20 seconds.
2 Done 3 mins	Whisk dairy free butter for 1 minute. Then add egg substitute and vanilla, beat for another 2 minutes.
3 Done 1 min	Add in the rest of the dough ingredients. Beat until the dough starts to come together, for about 1 minute. Knead to form a ball.
4 Done 1 hr	Cover the dough with plastic wrap and let it rest in the fridge for 1 hour.
5 Done 5 mins	After 1 hour take out the dough. Pre Heat the oven at 350°F. Take 1 tablespoon and roll into a small ball, making 20 balls.
6 Done 8 mins	Place on parchment paper lined baking sheet about 1-inch apart. Press with a thumb in the middle of each ball about halfway down to form wells. Bake for 6 to 8 minutes. While the cookies are baking, crush the candy canes.
7 Done 1 min	Take the cookies out of the oven, sprinkle each thumbprint with candy cane pieces. Let cool and enjoy.