Easy Vegan Peppermint Mocha Cookies (Gluten-Free)
Fudgy triple chocolate, perfectly crisp edges, and a crushed peppermint topping. These vegan peppermint mocha cookies are a holiday staple and are ready in just 20 minutes.
Servings: 19 cookies
Equipment
- mixing bowl + whisk and/or spatula
- cookie sheet + parchment paper
- small cookie scoop (1.5 tablespoon)
Ingredients
Wet Ingredients
- ¼ cup maple syrup
- ¼ cup cane sugar
- 3 tablespoons avocado oil
- 2 tablespoons unsweetened almond milk sub dairy-free milk of choice
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour, packed (121 grams)
- ¼ cup + 1 tablespoon GF oat flour, packed (60 grams)
- ¼ cup cacao powder (24 grams)
- 2 teaspoons espresso powder
- ½ teaspooon baking soda
- ½ teaspoon pink Himalayan salt
Fold in
- ½ cup chocolate chunks or chips
- ¼ cup vegan white chocolate chips I used Enjoy Life
Top
- 1 crushed candy cane optional
Instructions
- Preheat oven to 350℉. Line a baking sheet with unbleached parchment paper and set aside.
- Wet ingredients: add all wet ingredients to a mixing bowl and stir (or whisk) together until smooth.
- Dry ingredients: add all dry ingredients directly to the wet ingredients and stir until combined.
- Add chocolate: Fold in chocolate chunks and vegan white chocolate.
- Bake: use a small cookie scoop (1.5 tablespoons) and scoop cookie dough onto the prepared sheet, leaving about 2 inches of space between each. Place on the center rack and bake for 10 minutes or until the cookies have puffed, have a crackled top, and the edges are firm.While the cookies are baking, crush a candy cane into small pieces.
- Top: remove from the oven and immediately sprinkle the tops with the crushed candy cane. Let cool for 5 minutes (this helps the cookies set) before enjoying.