Hello! It’s been way too long since I’ve shared a recipe here on my blog, and for that I apologize, but I promise I have a good reason for my hiatus. In August I finished my masters degree and started my first full-time job as a registered dietitian in September. It’s been a big transition to go from a work-from-home student to a full-time dietitian who works in office. Then, in November I wrote the CDRE (Canadian Dietetic Registration Exam). I studied for 2 months leading up to this exam, and it took up every every waking hour of my day that I was not at work. Needless to say, with all of this happening in addition to saying goodbye to my friends who moved to BC and my other friend who moved to the UK for school, I’ve been juggling work and personal life, and this blog was put on the back burner.
But the good news is, I’m starting to become inspired again and am returning from my hiatus with a double chocolate candy cane cookie recipe that is a guaranteed crowd pleaser!
Here’s the recipe:
Yield: 12 cookies
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- ½ cup vegan margarine
- 1 cup brown sugar
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 8 squares of dairy-free dark chocolate, chopped
- ¼ cup dairy-free chocolate chips
- 1-2 candy canes, crushed into small pieces
- Preheat oven to 350oF and line 2 baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
- In another bowl, cream together the vegan margarine and brown sugar, then stir in the almond milk and vanilla until combined.
- Add the wet ingredients into the dry ingredients and mix until a dough forms.
- Stir in the chopped chocolate and chocolate chips, then use a dough scoop, ice cream scoop, or 2 spoons to evenly portion out the dough and place them on the parchment lined baking sheets, ~5 cm apart.
- Sprinkle the crushed candy cane on top of the cookies, then bake at 350oF for 9-11 minutes, remove from the oven and allow to cool for 15-20 minutes before serving.
These cookies should be eaten within 3 days for optimal freshness, but if you have extra cookie dough, simply scoop the dough into cookies and place them in an airtight container and pop them into the freezer. Then when you’re craving a cookie, place them onto a parchment lined baking sheet and bake them at 350oF for 10-12 minutes!