Candy Cane Cookies

I started making these cookies a few years ago and have never looked back. In fact, they are affectionately known as “Candy Cane Crunchles” in our householdĀ šŸ˜Š. Buttery, chewy cookies with a peppermint twist….who can resist?

The recipe is incredibly simple with the help of a few basics in your vegan pantry. For best results I recommend using quality, organic all-purpose flour and as-wholesome-as-possible candy canes made from cane sugar and tapioca starch (vs. corn syrup and fructose). If you’re looking for other holiday baking ideas our Classic Gingerbread Cookies are here.



  • 1/Crush candy canes (3 large candy canes/15g).
    Tip: If using a Thermomix place candy canes in the mixing bowl. Chop 7 sec/Speed 8.Ā 
  • 2/Preheat oven to 375F.


  • 3/4 cup Earth Balance butter (145g)
  • 1 1/4 cup cane sugar (215g)
  • 1/4 cup brown sugar, packed (50g))
  • 3 Tbsp aquafaba (40g)
  • 1 1/2 tsp vanilla extract (5g)
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda (5g)
  • 1 tsp Himalayan pink salt (5g)
  • 3 candy canes, crushed (15g)


  • 1/Add butter to your Thermomix mixing bowl. Melt 2 min/100C/Speed 1.5.
    Note: Insert the butterfly whisk attachment to the mixing blade before starting Step 2.
  • 2/Add cane sugar and brown sugar to the TM bowl. Mix 10 sec/Speed 3. Using a spatula, scrape down the sides of the mixing bowl to collect the creamed butter and sugar at the base of the bowl.
    Note: Remove the butterfly whisk attachment from the mixing blade before starting the next step.
  • 3/Add aquafaba and vanilla extract to the TM bowl. Mix 10 sec/Speed 3.
  • 4/Add flour, baking soda and salt to the TM bowl. Knead 30 sec. Using a spatula, scrape down the sides of the mixing bowl.
  • 5/Add crushed cane to the TM bowl. Knead 15 sec. Your cookie dough is now ready.
  • 6/Spoon a heaping tablespoon of dough onto a parchment paper-lined baking tray (makes approx. 12-18 cookies depending on size). Ā Flatten each mound of dough using a spoon or using the bottom of a glass.Ā Tip: Leave at least 1 inch between cookies~
  • 7/Bake at 375F for 12-14 minutes or until slightly golden. Cool on a wire rack.

Note: This recipe was made using a Thermomix appliance, however it can easily be adaptedĀ using similar food prep tools (e.g. mutli-function processor, immersion blender etc).


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