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Candy Cane Chocolate Coconut Cookies

C-C-C-C-Can you get any better than this?! I need to make these! But I think I’m actually going to wait until after Christmas is over, as I’m already overwhelmed with sweet treats galore. If you make them first, tell me what you think.

Candy Cane Chocolate Coconut Cookies
Yields 10
I think that the author of this recipe is on to something huge here. Check out her blog Healthy.Happy.Life ( for more amazing recipes. I passed on doing a cookie swap because I really didn't have time for it, but if I would have done it, this is the cookie I would have brought!
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  1. 3/4 cup oat flour
  2. 3/4 cup coconut sugar
  3. 1 tsp baking powder
  4. 1/2 cup cocoa powder
  5. 1/4 cup coconut oil, melted
  6. 1/2 tsp apple cider vinegar
  7. 1/4 tsp vanilla extract
  8. 1/2 tsp salt
  9. 1 1/2 Tbsp cold non-dairy milk
  10. 1/4 cup crushed candy cane
  1. Preheat oven to 350 degrees F
  2. Combine oat flour, sugar, baking powder, cocoa powder, and salt in a large mixing bowl
  3. Fold in the vinegar, vanilla and coconut oil.
  4. Stir well until a thick crumbly dough forms.
  5. Fold in the cold non-dairy milk and candy cane pieces.
  6. The dough should thicken up as the cold liquid touches the coconut oil-infused dough.
  7. Lightly grease a baking sheet or use a baking cookie mat.
  8. Form small dough balls with your hands and press the balls into flat circles with your palms. (or roll out dough and use cookie cutters to make your own fun shapes!)
  9. Place on cookie sheet.
  10. Bake for 12-15 minutes (cook a bit longer if you like a crunchier cookie texture, less for soft and fudgy)
  11. Allow cookies to cool at least twenty minutes before serving. (not sure I will have the willpower to wait!)
  1. If you want to make your own oat flour, you can blend dry whole oats in a powerful blender.
Adapted from Healthy. Happy. Life
Acupuncture, TCM, natural health, Vancouver, BC
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