Easy Vegan Peppermint Mocha Cookies (Gluten-Free)

These vegan peppermint mocha cookies are a holiday staple. Fudgy triple chocolate, perfectly crisp edges, and a crushed peppermint topping. Each bite tastes like a warm mug of your favorite holiday drink in cookie form. One bowl, naturally gluten-free, ready in 20 minutes.

Jump to:

• Ingredients
• How to make vegan peppermint mocha cookies
• Tips
• Variations
• Storage
• More gluten-free desserts to try
• 📋 Recipe
• 💬 Feedback

Ingredients

Wet

• Pure maple syrup: a natural sweetener that helps bind the cookies.
• Vegan cane sugar: a neutral sugar that lets the peppermint and the chocolate chips carry the flavor.
• Avocado oil: adds healthy fats and moisture without making the cookies dense.
• Unsweetened plain almond milk: adds moisture and a subtle nutty note.
• Pure peppermint extract: 100% pure peppermint extract. Do not substitute with peppermint essential oil. 
• Vanilla extract: just a touch helps to tie everything together.

Dry

• Almond flour: use blanched almond flour.
• (GF) Oat flour: use a certified gluten-free oat flour. To make your own, blend gluten-free rolled oats until fine with no oat pieces remaining 
• Cacao powder: forms the base of the triple chocolate. Unsweetened cocoa powder also works.
• Espresso powder: enhances the chocolate flavor. I used King Arthur's. Do not substitute with instant coffee.
• Baking soda: helps the cookies bake evenly and rise a bit.
• Himalayan pink salt: balances and rounds out the flavors.

Fold-ins

• Semi-sweet chocolate chunks or chips: chunks add a fun texture alongside the crushed candy cane; mini chips work for a smoother bite. Dark chocolate also works.
• Vegan white chocolate chips: complete the triple chocolate trifecta with a creamy finish. I used Enjoy Life mini chips.
• Crushed candy canes: optional, but great for visual appeal, especially for holiday parties. YumEarth (available at Whole Foods, Amazon, and Target) and Thrive Market make vegan candy canes with natural fruit and vegetable dyes.

Substitutions

• Cane sugar: coconut sugar or brown sugar both work, though the flavor will differ.
• Avocado oil: melted and slightly cooled coconut oil or vegan butter both work.
• Almond milk: any unsweetened plain dairy-free milk works.
• Espresso powder: for a true mocha flavor, you'll want to add it, but you can omit it if you don't have it on hand.
• Pink Himalayan salt: sea salt works well.

How to make vegan peppermint mocha cookies

1. Preheat and prep

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. Mix the wet ingredients

Add all wet ingredients to a large mixing bowl and whisk until smooth and combined.

3. Add the dry ingredients

Add all dry ingredients directly to the wet. Stir until a dough forms.

4. Fold in

Fold in the semi-sweet chocolate chunks and vegan white chocolate chips.

5. Scoop and bake

Use a 1.5-tablespoon cookie scoop to scoop the dough onto the prepared sheet, about 2 inches apart. Bake on the center rack for 10 minutes, until the tops are crackling and the edges are set. While the cookies bake, crush the candy cane in a bag using a jar or the back of a spoon.

6. Top and cool

Remove from the oven and immediately top with crushed candy cane. Let them cool for 5 minutes before eating.

For a thinner, crispier cookie: gently press each dough ball before baking, or tap the sheet on the counter as soon as they come out of the oven.

Tips

• Pack the flour: press the flour down into the measuring cup (just as you would with brown sugar when making a standard cookie recipe). This will ensure the right dry-to-wet ratio. Alternatively, use a kitchen scale and follow the weight listed in grams in the recipe card.
• Extra chocolate: after you've scooped the cookie dough onto the baking sheet, add chocolate chips or chunks if you notice any bare spots. This is more for aesthetic than taste, but it makes a difference if you're bringing them to a party or cookie swap.
• Crushed candy canes: top the cookies as soon as they come out of the oven, so the candy cane melts slightly onto the tops and sticks well.
• Cool time: let the cookies cool for five minutes after baking. This helps them fully set. No cooling rack needed, just slide the parchment off the sheet and let them cool at room temperature.

Variations

• Double chocolate peppermint cookies: skip the white chocolate if triple chocolate feels like too much.
• Chocolate drizzle: let the cookies cool, then drizzle with melted dairy-free white or dark chocolate.
• Chocolate dipped: dip cooled cookies halfway into melted chocolate.
• Hot cocoa cookies: swap the white chocolate for mini marshmallows (Dandie's are my go-to).
• Extra peppermint: add crushed candy cane directly into the batter before baking.

Storage

Once the cookies are fully cooled, store them in a bakery bag or box at room temperature for up to 3 days. Avoid airtight containers at room temperature — they make the cookies go soft in a way that doesn't taste great.

To freeze, layer cooled cookies in an airtight container with parchment paper between each one. They'll keep for up to a month. Let them thaw at room temperature for 10 minutes before serving.

More gluten-free desserts to try

• Almond Sea Salt Vegan GF Brownies
• Almond Flour Sugar Cookies
• Vegan White Chocolate Oatmeal Cranberry Cookies
• Vegan Peppermint Bark

📋 Recipe

If you made these vegan peppermint mocha cookies, leave a star rating and let me know what other holiday cookies you're making this year in the comments. Also, tag me on Instagram @notablyvegan. I love to see your personalizations and creations.

xo, Morgan