These grain free peppermint mocha cookies are crisp outside and chewy inside, just like a brownie! They have the perfect amount of peppermint and rich mocha flavor plus a sweet dairy free icing. A sprinkle of crushed candy cane makes them special for the holidays!
These peppermint mocha cookies were a minty spin on my chewy brownie cookies!
The brownie cookies have become a favorite at my house and I knew I needed a version that was more festive for the holidays.
Think of these cookies with all the yummy things about my brownie cookies, thin mints, and iced gingerbread cookies, rolled into one!
A crisp outside chewy inside ultra chocolatey cookie laced with peppermint and mocha flavors, dipped in white icing and sprinkled with crushed candy canes!
Grain free holidays definitely never tasted this good!
What You Need to Make These Paleo Peppermint Mocha Cookies
These cookies are pretty simple and easy to make (no excuse not to try!)
Here’s everything you’ll need for these peppermint mocha cookies:
Cookie Dough:
- eggs
- maple sugar or coconut sugar
- refined coconut oil
- unsweetened cocoa powder or raw cacao powder
- pure vanilla extract
- peppermint extract
- blanched almond flour
- espresso powder
- baking soda
- sea salt
- dark chocolate chips, or chopped dark chocolate
Icing:
- organic powdered sugar or powdered monk fruit sweetener
- almond milk,
- vanilla extract
- Crushed candy canes, optional
How to Make Grain Free Peppermint Mocha Cookies
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.
In a large bowl using a whisk or electric hand mixer, cream together the egg and egg yolk with the sugar, coconut oil, cocoa powder, vanilla and peppermint extracts until smooth.
Add in the almond flour, espresso powder, baking soda and salt and continue to mix until a dough forms. Stir in the chocolate chips evenly with a spoon.
Chill the dough for 20 minutes in the refrigerator to firm up before scooping.
Using a medium cookie scoop (about 1.5 tablespoons) scoop the dough onto the prepared baking sheets about 2” apart.
Bake each baking sheet one at a time in the preheated oven for 10 minutes.
Remove and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
While the cookies cool, make the icing. In a medium mixing bowl, whisk together the powdered sugar or sweetener with the almond milk and vanilla extract.
If the icing is too thick, whisk in just a few more drops of almond milk to get the right consistency for dipping the cookies.
Dip half of each cookie in the icing and place on a baking sheet to harden. Before the icing hardens, sprinkle crushed candy cane on the white icing, if desired.
Serve the cookies after the icing hardens, or keep in a sealed container at room temperature for up to 2-3 days.
I know you’ll love these as much as we did! Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Peppermint Mocha Cookies {Grain Free, Paleo}
Peppermint Mocha Cookies {Grain Free, Paleo}
Ingredients
Cookie Dough:
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 cup maple sugar or coconut sugar
- 1/2 cup refined coconut oil melted and cooled slightly
- 2/3 cup unsweetened cocoa powder or raw cacao powder
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon peppermint extract
- 3/4 cup + 1 Tablespoon blanched almond flour
- 1 tablespoon espresso powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dark chocolate chips or chopped dark chocolate
Icing:
- 1 1/4 cup organic powdered sugar or powdered monk fruit sweetener
- 1 1/2 tablespoon almond milk
- 1/2 teaspoon vanilla extract
- Crushed candy canes optional
Instructions
-
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.
-
In a large bowl using a whisk or electric hand mixer, cream together the egg and egg yolk with the sugar, coconut oil, cocoa powder, vanilla and peppermint extracts until smooth.
-
Add in the almond flour, espresso powder, baking soda and salt and continue to mix until a dough forms. Stir in the chocolate chips evenly with a spoon.
-
Chill the dough for 20 minutes in the refrigerator to firm up before scooping.
-
Using a medium cookie scoop (about 1.5 tablespoons) scoop the dough onto the prepared baking sheets about 2” apart.
-
Bake each baking sheet one at a time in the preheated oven for 10 minutes. Remove and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
-
While the cookies cool, make the icing. In a medium mixing bowl, whisk together the powdered sugar or sweetener with the almond milk and vanilla extract. If the icing is too thick, whisk in just a few more drops of almond milk to get the right consistency for dipping the cookies.
-
Dip half of each cookie in the icing and place on a baking sheet to harden. Before the icing hardens, sprinkle crushed candy cane on the white icing, if desired. Serve the cookies after the icing hardens, or keep in a sealed container at room temperature for up to 2-3 days. Enjoy!
Want More Paleo Friendly Christmas Cookies? Try One of These!
Paleo Chocolate Crinkle Cookies
Grain Free Slice and Bake Cookies
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Will definitely be making these soon! They look amazing. Could you please add the nutrition?
OMG! Just made these and they are amazing!! When you described them as a “brownie” cookie, I knew I had to make them, but they surpassed my expectations! They are still a little bit warm, so the chocolate chips are melty, and gooey. Thank you for this delicious recipe!
Forgot to mention that I didn’t make the icing (because they are unbelievably good on their own).
thanks, missing nutritional facts
These are so good. I definitely recommend the icing and crushed candy cane. You don’t need it but they really make them special and candy cane/ chocolate combo is so good!
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these were phenomenal. how would u calculate the nutrition on it? do you have a ballpark for the calorie count ?
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This looks so yummy. I will try to make this. goo.gl/maps/vUumoQ5DKRJyCBuj7
I tried this, The aromatic blend of coffee and cocoa in the dough infuses the cookies with an enticing fragrance, creating an alluring aroma that fills the kitchen. worth it!
It’s wonderful that you shared this recipe, as the cakes are delectable and soft. I enjoy eating soft cakes.
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Does it have to be refined coconut oil?
“I made these peppermint mocha cookies for a holiday gathering last week, and they were a huge hit! As soon as I pulled them out of the oven, the aroma of chocolate and peppermint filled the kitchen, making everyone impatient for a taste. The cookies were perfectly chewy on the inside with a satisfying crispness on the outside, just like the recipe promised. The combination of mocha and peppermint was pure magic, and the white icing and crushed candy canes added a festive flair that made them look as good as they tasted. Needless to say, they disappeared within minutes, and I had friends asking for the recipe all night. These cookies have definitely earned a permanent spot on my holiday baking list!”
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Made these but didn’t want to use regular sugar for the icing.. so I tried powdered maple sugar.. which ended up looking like caramel – so they weren’t as pretty as yours. Honestly, the cookies themselves are so good on their own, I think the next time I’d just sprinkle a little powdered sugar and peppermint on.. or nothing at all. We loved them