Double Chocolate Chip Candy Cane Cookies ~ Vegan

As it's December, I thought it was time to start some Christmas themed baking, and what's more Christmassy than candy canes! 

Cookies are always a favourite, and dipping them in white chocolate and adding crushed candy canes only adds to their awesomeness 😎 We had snow this week, and although it was only a thin layer of snow that was gone within a day, it got me into the Christmas spirit. I'm also working somewhere where Christmas music has been played non-stop for weeks, so some Christmas baking had to be done!

Total time: 45 Minutes Plus Cooling Time

Yield: 14 Cookies

Ingredients

• 115g Dairy-free Butter
• 100g Caster Sugar
• 100g Muscovado Sugar
• 1 Tsp Vanilla Extract
• 125g Plain Flour
• 60g Cocoa Powder
• 1 Tsp Baking Powder
• A Splash of Dairy Free Milk
• 100g Vegan Chocolate Chips
• 150g Vegan White Chocolate
• One Candy Cane

Cooking Directions

1. Preheat your oven to 180 degrees celsius.
2. Mix the butter and sugars until light and fluffy, then add in the vanilla extract, plain flour, cocoa powder and baking powder.
3. Add a little soya milk to make a smooth dough, then mix in about 2/3 of the chocolate chips.
4. Using a spoon, transfer balls of dough onto a baking tray lined with greaseproof paper, leaving at least 2 inches between each ball of dough as they spread a bit. Using the leftover chocolate chips, add them to the tops of the cookies.
5. Bake for 10-12 minutes. The cookies will be hardening on top, but still soft inside. Leave to cool on the trays for a few minutes to firm up the cookies, then transfer to a cooling rack.
6. Once fully cooled, smash up the candy cane into small chunks.
7. Melt the white chocolate in the microwave, then dip a cookie halfway into the melted chocolate and set down on the greaseproof paper again.
8. Sprinkle on some of the smashed candy cane, and leave to set fully.

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