Candy Cane Cookies- Lower calorie, Vegan

These Candy Cane Cookies are crispy, chewy, delicious and have a perfect balance of sweetness and peppermint. Not only that, they are lower calorie and vegan and are perfect for the Holiday season!

Jump to Recipe

Why you will love my Low Calorie Candy Cane Cookies

My Candy Cane Cookies are not only lower in calories, but are the ultimate chewy, crispy and perfectly sweet cookies for the Holidays. Heck- they are amazing all year round!

The best thing about this cookie recipe is that it doesn’t require and fancy ingredients, only pantry staples (with the exception of stevia & peppermint extract) and it comes together in literally 15 minutes!

Macros for Candy Cane Cookies

Per cookie (8):

75 Calories

11g Carbs

1g Protein

2.5g Fat

4g Sugar

More Festive Dessert Recipes to try

If you love easy + healthy dessert recipes, you’ll love these:

The Best Healthy Gingerbread Cookies- only 26 calories each!

Ingredients & Substitutions for 100 Calorie Matcha White Chocolate Cookies

All purpose flour – This is the main dry ingredient, you could sub for spelt flour but I would not recommend any other flour

Baking Soda- NOT BAKING POWDER. Baking Soda ensures the cookie spreads and helps to give it that Subway Cookie-like texture

Salt- If using unsalted butter, just a pinch for flavour

Granulated White Sugar – I recommend using white over brown in this recipe, however you can use one or the other.

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar however I add it for extra sweetness without having to add more sugar. I use Natvia

Unsalted Butter OR vegan butter- Crucial to the texture and overall flavour of the cookie. Can substitute for light butter or a vegan butter spread like nuttelex. I’ve tested the recipe using a light nuttelex spread and it works amazing.

Yogurt- Only 10g works wonders in this recipe, this helps keep the recipe egg free as well. Substitute dairy yogurt for a plant based yogurt to keep this recipe vegan.

Vanilla extract- Adds extra flavour- can omit.

Peppermint Extract- Essential for the peppermint flava

Candy Canes- you can sub for any sort of peppermint lolly

Tips

Cooking tips

• Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles. Less mixing means a thinner, chewy/crispy cookie
• Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until just combined.
• Only mix until just combined: The more you mix, the more air bubbles form, resulting in a more cakier/thicker cookie.

• Tap the baking tray on your countertop after taking the cookies out of the oven: This helps the cookies deflate and set once out of the oven. Also helps with achieving that crinkle cut look. I would strongly suggest you try this out!
• Leave to cool: Let the cookies cool on the baking pan/sheet for 10 minutes before digging in. This is because its still in the cooking process and once cooled it will have a better cripsier/chewy texture.
• Use a silicone baking mat: This isn’t essential however its so easy & my cookies slide right off once cooled and they never burn- I use this mat

Storage

Store cooked cookies at room temperature in a airtight container or cookie jar for 5-7 days.

OR store in the freezer for 3-6 months.

If you don’t want to bake the whole batch at once, store leftover cookie dough in the freezer. When you want to bake let it defrost in the fridge.