2. Interactive Ingredients Checklist & Keto / High-Protein Swaps
When it comes to making these Candy Cane Cookies, the key is to use high-quality ingredients that will give you the best flavor and texture.
I recommend using almond flour, which provides a delicious nutty flavor and a tender crumb.
For the peppermint flavor, I use peppermint extract, which gives the cookies a refreshing and festive taste.
And of course, no Candy Cane Cookies would be complete without crushed candy canes on top!
Save Ingredients
Interactive Grocery Checklist (Tap Each Ingredient as You Prep)
Chef Sofia’s Tested Swaps (High-Protein · Keto/Low-Carb · Air Fryer)
• High-Protein Boost: Swap unsalted butter for 1/2 cup (60g) unsalted almond butter for an extra 8g of protein!
• Keto & Low-Carb Swap: Replace granulated sugar with 1/4 cup (30g) erythritol for a sugar-free treat!
• Air Fryer Option: Bake cookies in an air fryer at 375°F (190°C) for 5-6 minutes, shaking halfway through, for a crispy exterior and a tender interior!
Recommended Skillet & Air Fryer Tools
• Stand mixer or hand mixer
• Medium-sized bowl
• Mini cookie scoop
Ready to cook? Head to Part 3 for the step-by-step cooking instructions, temperature cues, and crispy reheating guide!
