Vegan Candy Cane Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 32
You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice results may vary.
  • Vegan Butter 7 Tablespoons (98g)
  • Granulated Sugar ½ cup + 2 Tablespoons (128g)g)
  • Plant Milk 5½ Tablespoons (82ml)
  • Almond Extract 1 teaspoons
  • Vanilla Extract 1 teaspoon
  • Salt ¼ teaspoon
  • All Purpose Flour 1¾ cups (220g)
  • Baking Powder ½ teaspoon
  • Egg Replacer *I am using The Plant Based Egg by Freely Vegan 1 teaspoon *see note above
  1. Cream the vegan butter and sugar on high speed for about 4 minutes until light and fluffy
  2. Sift the flour, egg replacer, baking powder, and salt together and combine the plant milk with the extracts
  3. Add 3 tablespoons of the plant milk to the creamed mixture and be sure to scrape the bottom and sides of the bowl from time to time to ensure an even mix
  4. Add the sifted dry ingredients while blending on low until it is all incorporated and then add the remaining plant milk, mix well to combine
  5. Divide the batter in half and color half of it red *red food color here
  6. It will be a soft dough, but not too difficult to handle with some additional flour for rolling into logs.
  7. Roll the dough into logs about 10" long and then cut into 32 equal sized nuggets.
  8. Roll each little nugget of dough into another tube about 3" long and then twist one red one with one white one and form into a candy cane shape. *See video tutorial for more
  9. Place on a parchment lined sheet pan and bake in a preheated 350°F oven for approximately 18-20 minutes or until light golden brown
  10. Cool completely then drizzle with optional white chocolate and dip in non pariels
Store cookies at room temperature in an airtight container for up to 2 weeks

Freeze for up to 1 month
Recipe by Gretchen's Vegan Bakery at