Peppermint Mocha Cookies (Vegan GF-Option)

Soft and chewy chocolate peppermint cookies with espresso powder and crunchy candy canes on top. They are easy to make in one bowl and are fun to decorate, too. They are naturally vegan with gluten-free options.

There is something so wonderful festive about peppermint and chocolate together! The refreshing minty flavours contracts with the rich chocolate and adding espresso into the mix makes it even better. I love the added depth of flavour that the coffee brings turning these deliciously chocolatey cookies into mocha cookies.

Like a lot of great cookie recipes, the method for these Peppermint Mocha Cookies is simple and the ingredients are probably those you already have to hand:

• Ground chia seeds: these act as our egg replacer and form a smooth binding gel. You could use ground flaxseeds, too. I also grind my own whole chia seeds in a blender.
• Vegan butter/margarine: the key to the lovely soft and chewy texture. I tend to use vegan margarine spread as there are so many nowadays, but a good vegan butter will be great, too.
• Coconut sugar: this is my sugar of choice as I love the caramel-like flavour, but you can use another sugar like caster sugar.
• Peppermint extract: this is essential for the peppermint flavour in these cookies although if you don’t have any, you could use vanilla essence and makes these delicious mocha cookies instead.
• Flour: plain, spelt of GF plain flour work really well for these cookies, keeping the texture light and chewy. If you’re using a GF blend, make sure it contains xantham gum.
• Cacao powder: this adds richness and lots of chocolatey goodness.
• Espresso powder: this adds the mocha element to the cookies which is so delicious!
• Bicarbonate of soda: just a little bit to make these cookies really chewy and fluffy inside.
• Salt: I love the salty contrast with the sweet chocolate flavours.
• Cacao nibs: I love using cacao nibs in my baking for a chocolatey element that is crunchy and delicious. You could use dairy-free chocolate chips instead.

All of the ingredients come together for these Peppermint Mocha Cookies in one bowl before chilling the dough. This really helps the cookies keep their shape and adds to the texture so don’t skip this step! Divide the cookies into balls before flattening and giving them a quick bake while the kitchen fills with warming festive smells. Allow the cookies to cool before drizzling in chocolate and sprinkling with crushed candy canes.

These Peppermint Mocha Cookies are easy to make in just a few steps and you end up with deliciously chewy, sweet, minty and rich chocolatey cookies with a slightly crisp edge and soft middle. They are perfect for this time of year and are fun to make with little ones, too.

They are naturally vegan and are easily gluten-free while also being nut and soya-free. If you are looking for more festive bakes, how about my:

• Vegan Chocolate Pecan Biscotti
• Vegan Chocolate Hazelnut Panettone
• Vegan Chocolate Star Bread
• White Chocolate Macadamia Cranberry Cookies
• Vegan Gingerbread Wreath and Shapes

Peppermint Mocha Cookies (Vegan GF-Option)

• Servings: 12
• Time: 20 minutes plus cooling
• Difficulty: easy
• Print

Soft and chewy chocolate peppermint cookies with espresso powder and crunchy candy canes on top. They are easy to make in one bowl and are fun to decorate, too. They are naturally vegan with gluten-free options.

Ingredients

• ½ tbsp ground chia seeds
• 1 ½ tsp water
• 85g vegan butter/margarine
• 100g coconut sugar
• 1 tsp peppermint extract
• 100g plain, spelt or GF plain flour
• 25g cacao powder
• 1 tsp expresso powder, optional
• ½ tsp bicarbonate of soda
• A pinch of salt
• 25g cacao nibs
• 40g chocolate, melted
• Crushed candy canes

Directions

1. Stir together the chia seeds and water and leave for 5 minutes to form a gel.
2. Beat together the vegan butter/margarine and sugar until creamy. Stir in the chia gel and the peppermint.
3. Sift in the flour, cacao powder, espresso and bicarbonate of soda and add the salt. Stir to a sticky dough. Fold in the cacao nibs and chill in the fridge for 15 minutes.
4. Meanwhile, preheat the oven to 150Fan/170*C and line 2 baking trays with parchment paper. Divide the cookie dough into 12 pieces, roll into balls and place onto the trays, leaving 2-cm round them. Flatten slightly with the palm of your hand.
5. Bake for 10-12 minutes, until crackled on top and slightly soft to touch, turning them round halfway through.
6. Rest on the trays for 5 minutes to firm up and then transfer the parchment onto wire racks to cool fully.
7. Decorate with the melted chocolate and crushed candy canes. These cookies will keep for a week in an airtight container.

I hope you will enjoy these simple and festive Peppermint Mocha Cookies. Let me know what you think in the comments below and tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With peppermint mocha love x