#7 Candy Corn White Chocolate Chip Cookies

I don't think I could be more excited about these cookies. Why, you ask? Because for one, they're cookies (duh). Two: They are butter-less and egg-less. And three: CANDY CORN. I will say it time and time again, there is no better food than fall foods. And candy corn totally counts as a fall food, right?

Now, even though these cookies don't have butter or egg, they do still have flour and sugar. But, if you're wanting to make them even healthier, the all-purpose flour could be replaced for oat flour, brown sugar for coconut sugar, and other substitutions could be made as well. (See the adapted recipe link.)

In replacement of butter, these have canola oil and extra virgin olive oil. I did a mix of the two, but next time I want to try it with all extra virgin olive oil to make them that much healthier.

I loved these and would 100% recommend them. The hardest part for me was waiting hours (and days) for the dough to chill. However, the chilling is necessary, so I toughed it out. I took a batch to a tailgate party I attended and people really enjoyed them.

The first step in enjoying this fall weather is to bake these delicious cookies... Followed by making some nice warm soup and sitting down to watch some football on the TV. Good luck!

Candy Corn White Chocolate Chip Cookies 

Prep Time: 3 hours. Cook time: 10-12 minutes. Total time: 3.5 hours.

Yields: about 30 cookies

Ingredients:

2 1/3 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar

2 teaspoons vanilla extract
3 tablespoons canola oil (or vegetable oil)
1 tablespoon extra virgin olive oil
1/2 cup + 1-2 tablespoons milk, as needed (I used skim)
3/4 cup Brach's candy corn (or however much you want)
1/2 cup white chocolate chips (or however much you want)

Directions:

1. Preheat oven to 375 degrees. 

2. Combine sugar, brown sugar, vanilla extract, canola oil, olive oil and milk until combined. (I used a fork. I don't think a mixer is necessary.)


3. Add in flour and baking soda. Mix until dough forms. 

*4. Fold in white chocolate chips. 

**5. Form dough into balls and place on a plate. Cover plate and chill in the fridge for at least three hours.

***6. Remove from fridge. Stuff candy corn pieces into the balls (if you didn't already fold them in), pinching the dough around each piece so they are completely covered.

7. Place balls on a cookie sheet and bake for 10-12 minutes, depending on the size of your cookies. After they're finished baking, remove from the oven and allow them to cool on the pan for 5 minutes before taking them off.

Enjoy!

*You can fold in candy corn here if you would like. I found it more efficient to stuff them in the balls after they are chilled. Then, I could better stuff the candy corn into the dough and make sure the candy pieces were covered completely. However, if you want to fold in the candy corn here and adjust the balls after, I'm sure it would work just fine.

**I chilled half of the dough for three hours, and the other half three days. I found very little difference in the outcome of the cookies. Just be sure the dough is cold and firm before baking. I wouldn't recommend chilling them for more than five days.

***If the candy corn pieces aren't covered by the dough, they melt and spread everywhere - a very messy clean-up. I learned this after the first batch. Also, I put about three pieces in each cookie, but put in as much as you want!


Click here to print recipe!

  

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from 

http://chocolatecoveredkatie.com/2012/05/27/the-best-healthy-chocolate-chip-cookies/