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!

Ingredients:

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

Directions:

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

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

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

Fold in the chocolate chips and crushed candy canes.

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

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.