These easy peppermint mocha cookies are perfect for the holiday season! The chocolate, espresso, and peppermint flavors blend beautifully in this super soft cookie.
I don't know about you, but one holiday tradition that I always look forward to is sipping a seasonal drink while decorating the tree. This recipe was inspired by one of my all-time favorite seasonal drinks: the peppermint mocha.
If you've never tried a peppermint mocha... well, it's basically exactly what it sounds like! There's peppermint, there's chocolate, there's coffee. All things I love!
And these are all things I put into these peppermint mocha cookies. Plus a generous sprinkle of candy canes on top. So you just know they're going to be good. Plus, I love soft cookies that are on the thicker side, so that's what we're getting here.
These cookies are perfect to bake up this holiday season and share with family, friends, teachers, neighbors... everyone is bound to love them!
Why You'll Love These Peppermint Mocha Cookies...
- Just look at them! They're so festive and pretty, they would look great if you are hosting (or going to) a Christmas cookie swap.
- These cookies are EASY. We are chilling the dough a bit, but you're not rolling, dealing with cookie cutters, none of that.
- Those flavors are just irresistible together! I love mint chocolate (remember my Andes mint chocolate cookies?) but the espresso just adds so much more to these cookies.
What You'll Need...
- Gluten free flour
- I always use Bob's Red Mill 1 to 1 flour
- Unsweetened cocoa powder
- Instant espresso powder
- This is the one I use most often
- Baking soda
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Bob's Red Mill Egg Replacer
- Vanilla and peppermint extracts
- Crushed up candy canes
- These are my favorite allergy-friendly candy canes
How To Make...
To make my peppermint mocha cookies, we'll start by combining all of the dry ingredients in a mixing bowl. Set that aside for now.
Next, grab your mixer and cream the butter with the sugar until it's completely smooth. Add in the prepared egg replacer and both extracts and continue beating to combine.
Now, simply add in the dry ingredients and mix on low speed until the dough comes together. And you're practically done! Cover and pop the dough into the refrigerator for 30 minutes.
Once the dough has chilled, scoop out the cookie dough onto your lined baking sheets. Bake on 350ºF for 8-10 minutes.
Finally, as soon as the cookies come out of the oven, sprinkle on your crushed candy canes. Have fun with it! You just want them to look festive and can go as heavy or light as you'd like with the candy canes.
What Is The Easiest Way To Crush Candy Canes?
While you can certainly buy crushed candy canes at the store, I find it super easy to also crush up mini or full-sized candy canes.
To do this, you'll want to unwrap each individual candy cane and toss them all into a large zip-top bag. I actually recommend using two bags in case one tears.
Grab a rolling pin and start crushing! That's really all there is to it. I like to include some larger pieces because I like the way that looks on the cookies.
Tips For Making The Best Peppermint Mocha Cookies...
- As with all of my recipes, I highly recommend weighing the flour using a kitchen scale. This is the only way to ensure accuracy. Too much flour will result in dry cookies, and these cookies are meant to be super soft and almost cakey in the center. You'll need 148 grams of flour for this recipe.
- The chill time is so important. We don't want these cookies to spread! They need to be nice and thick in the centers. So chilling the dough for just 30 minutes before scooping and arranging onto your baking sheet is essential.
- Speaking of scooping, I prefer to make cookies that measure about 2 tablespoons of dough per cookie.
- You can crush your candy canes smaller than I did here. I like to include some larger pieces because I think it just makes them look more festive, and adds a bit of interesting texture.
- The bake time for this recipe is 8-10 minutes. Because all ovens are different, I'd suggest starting to check right at the 8 minute mark. These cookies are not meant to be crispy, so we don't want to over-bake. Plus, they will continue to cook and set on the warm baking sheet once you remove them from the oven.
- To make vegan peppermint mocha cookies, you would just need to substitute your favorite non-dairy butter. I haven't tested it but it should work!
- While you can technically leave out the espresso powder, it really enhances the chocolate flavor and works beautifully in these cookies, so I'd highly recommend including it.
- If you're not looking to make these peppermint cookies without eggs, feel free to use 1 egg instead of the egg replacer.
Did you try my peppermint mocha cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes sent directly to your inbox.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Christmas Cookies, Try My...
- Red velvet chocolate chip cookies
- Chocolate snowball cookies
- Buttery spritz cookies
- Chocolate sugar cookies
- Linzer cookies
Peppermint Mocha Cookies - Gluten Free, Eggless
- 1 cup (148g) gluten free flour blend
- ⅓ cup (28g) unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup candy canes crushed
- In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer, vanilla extract, and peppermint extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, measuring about 2 tablespoons per cookie, and arrange 1-2 inches apart. Bake for 8-10 minutes. Sprinkle crushed candy canes on top of each cookie immediately after removing from the oven, while they are still warm. Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to cool completely.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.