Crunchy Candy Cane Cookies

By Naturally Savvy Recipes



Whether you're going to a holiday cookie swap, need to bring something sweet to a party, or just want some healthier festive treats around the house, these are the perfect cookies for any occasion. We switched refined sugar for organic cane sugar, Sucanat, and coconut sugar, replaced butter with Melt Organic, and used TruJoy Sweets organic candy canes to keep out artificial colors and flavors. Serve with peppermint hot chocolate or on their own for the perfect crispy-crunchy Christmas cookie break!

Ingredients

1 cup of Melt Organic
1¼ cups of sucanat or organic cane sugar
¼ cup coconut sugar
2½ cups of flour
1 tsp baking soda
1 tsp fine sea salt
1½ tsp organic vanilla
1 egg
¾ cup of crushed TruJoy organic candy canes

Directions

Preheat oven to 375.
Whip cane sugar and coconut sugar into Melt Organic until fluffy. Combine egg and vanilla until well mixed. Add in flour, baking soda, and salt.
Mix in candy cane pieces.
Roll balls of cookie dough onto cookie sheet covered with parchment paper and flatten with a glass jar or rolling pin — make them as flat as possible. Since they spread out, it's best not to do more than 8 to a cookie sheet.
Bake for 9-11 minutes at 375.




Recipe adapted from The Kitchen Magpie


By Naturally Savvy Recipes| December 20, 2016
Categories:  Recipes

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Naturally Savvy Recipes

Naturally Savvy Recipes

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