Anybody ready for Christmas yet? I am!
Maybe I started my pumpkin cravings a little early this year, because I was pretty much over pumpkin before Thanksgiving came around (don’t get me wrong.. I did have a little pumpkin pie still). With Thanksgiving over, I was ready for a change and a little Christmas cooking. With our tree up, lights strung, and all of my snowmen properly in place, it was time for cookie baking!
I’m a big candy cane fan. I’ve also been known to be quite the chocoholic, so when thinking of my first cookie choice of the holiday season I chose to combine the two!
These cookies are so deliciously decadent that I just had to have 2 once then were done. Moist, gooey, but still light and airy, they are the perfect pre-Christmas treat that will surely get you in the spirit!
I hope you try (and love) my Hot Cocoa Candy Cane Cookies! Enjoy!
Ingredients: makes 12-16 cookies
- 1/2 over-ripe banana, mashed
- 1/2 cup light brown sugar
- 2 egg whites
- 1 tsp canola oil
- 2 Tbsp unsweetened dark cocoa powder
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup whole wheat flour
- 1/2 cup white chocolate chips
- 6-10 mini candy canes, crushed
Pre-heat your oven to 350 degrees.
In a large bowl, combine your banana, brown sugar, and egg whites until smooth. Add in your cocoa and stir with a fork until the cocoa is well incorporated and there are minimal to no lumps.
Add the baking soda, baking powder, vanilla, canola oil, and wheat flower. Stir until all flour is moist. Lastly, stir in your white chocolate chips.
On a lightly greased cookie sheet, drop spoonfuls of batter (1-2 Tbsp/cookie depending on the size you prefer) about 1 1/2 inches apart. They will spread out a little!
Bake at 350 for 10 minutes. Remove your cookies from the oven and immediately add your crushed candy canes, as little or as much as you’d like. Lightly press down on your candy canes to assure they stick to the cookie. Let cool for 10-15 minutes and enjoy!