Meatless Monday - Chocolate Chip Candy Cane Cookies

This festive twist on the classic chocolate chip cookie is sure to please your friends and family this holiday season. I made a giant batch of them last weekend when Team Hot From the Kettle baked up holiday treats at Williams Sonoma and they were eaten in record time!


  • ½ cup vegetable oil

  • 1 ½ cups sugar

  • ½ cup soy milk

  • 1 teaspoon vanilla extract

  • 3 cups flour

  • 1 teaspoon baking powder

  • ¼ teaspoon sea salt

  • 8 regular-sized candy canes, crushed

  • ¾ cup non-dairy chocolate chips


  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.

  2. Mix together oil, sugar, soy milk and vanilla extra in a large bowl.

  3. Mix in the flour, baking powder and salt until just incorporated. If the dough seems too dry, add a little more soy milk.

  4. Fold in the chocolate chips and crushed candy canes.

  5. Roll dough into 1-inch balls, place on cookie sheet and flatten slightly. Leave 1 1/2” between each cookie.

  6. Bake for 12 - 15 minutes until golden on the bottom and around the edges. Remove the cookies from baking sheet and transfer to a wire rack to cool.

Makes 4 dozen cookies.