Peppermint Mocha Cookies

Peppermint Mocha Cookies

Where are my crispy cookie fans at??? Willow won’t be joining us at this cookie party because she claims these are too crispy for her…yet she will plow through those Simple Mills cookies like nothing, which are waaay crispier than these. Life with a five year old (insert the eye rolling emoji). She will, however, eat this cookie dough by the handful. Not that I’ve let her do that or anything 😉 I personally love how these have a perfect crispy exterior and a tender, chewy center. They belong with a nice glass of almond milk or a cup of coffee.

*EDIT: Willow has decided that she loves these cookies…like I said, life with a five year old!

But let’s talk about the flavor, shall we? This time of year I can’t get enough of all things ginger and all things peppermint. I ran out of time to finish trialing my gingerbread cookies, but these we’ve Josh and I have been enjoying for the last month and a half. They even got the thumbs up from my non vegan friends, which is a huge win in my book! Peppermint + chocolate + espresso powder = holiday heaven! Don’t worry, for those who aren’t too big on coffee or coffee flavor, this has a very subtle coffee accent and more of a rich chocolate-y minty flavor.



{grain-free, vegan, soy-free, gluten-free, oil-free}

Makes 24-28 cookies

What you need:

  • 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
  • 1/2 cup creamy almond butter*
  • 1/4 cup (heaping) fair trade chocolate chips
  • 1 1/2 cups almond flour
  • 1/2 cup coconut sugar
  • 2 Tablespoons cacao powder**
  • 2 generous teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon mint extract/flavoring
  • Optional: crushed candy canes

*I have tried these with coconut butter as well, but prefer almond butter.

**I have found that different brands of cacao powder produce different shades of coloring (lighter and darker). I have been using Holy Kakow (a Portland, OR company) and my baked goods turn out really light.

How to:

  1. Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Make your flax egg in a small bowl and set aside.
  3. Whisk together all of the dry ingredients until well combined (almond flour, coconut sugar, espresso powder, baking soda, salt).
  4. In a double boiler over low-med heat, warm the almond butter and chocolate chips until the chocolate is melted. Be sure to stir frequently with a spatula. If you don’t have a double boiler, simply use a glass bowl (or other heat safe bowl) and place over a smaller saucepan/pot of simmering water.
  5. Once the chocolate chips and almond butter are melted together, pour into the dry ingredient bowl, along with the flax egg, maple syrup, and mint extract. Stir until well combined and everything sticks together into a nice dough. Since almond flour brands vary in texture, your dough might seem a bit dry (not holding together) and if that’s the case, you can add a little more almond butter or maple syrup. ***If you would like an extra pop of mint flavor, add a tablespoon or two of crushed canes to the dough.***
  6. Next, you can either form small balls and gently flatten a bit OR roll the dough out and use cookie cutters. If you go the route of rolling out the dough, I suggest doing so between either two pieces of wax or parchment paper. No need to chill the dough! I used small star cookie cutters and got 28 cookies. The more you flatten (the thinner the cookie), the crispier they get.
  7. Leave about an inch between cookies and bake for 10 minutes.
  8. Remove from oven and allow to set on the baking sheet for five minutes before transferring to a cooling rack. Once cooled, you can top these with frosting, drizzle with icing, dip in melted chocolate or leave as is. ENJOY!!

Store any leftovers in an airtight container…can be kept in the refrigerator if desired.


Peppermint Mocha Cookies

Peppermint Mocha Cookies

Peppermint Mocha Cookies

Peppermint Mocha Cookies

Happy Holidays!

Merry Christmas!!

Thanks for stopping by – I’m sending out lots of extra love to all of you!

5 thoughts

  1. Oh yes you did add espresso to these already christmas delicious cookies–yes yes yes! I’ve made a few peppermint mocha lattes over the past month but cookies > anything in a mug ever. And with the melted chips in the dough and my fave flour and sea salt too, oh man these look amazing. Even when I try to make crispy cookies they still turn out chewy somehow, but crispy outside tender inside is the ultimate! And I bet the star shape maximizes those delish crispy edges too. I’m laughing at Willow’s wishy washy feelings towards them haha. Honestly at her age the espresso would’ve scared me off, but nowadays GIMME! I definitely need a latte-inspired star squad in my cookie life too😊 xo


    1. Peppermint lattes are my favorite!!! This season we have made several trips to one of our local coffee shops to get one and Willow enjoys a peppermint almond milk steamer 🙂 I’m not quite sure where you’re at these days with diet, but I swear, we go through tons of almond flour…it’s our go-to! I agree, it has been incredibly tricky to achieve the crispy cookie (especially when doing oil-free) and just when I think I’ve nailed it, the leftovers the next day are more chewy than crispy. These are probably the closest I’ve come to the crispy cookie! I did run a trial with oil and they obviously were way crispier. Hahahaha!! I’ll have to tell her you said wishy washy because that phrase is used in Charlie Brown and she thinks it’s hilarious. But yes, that pretty much sums up how she is these days with a lot of things 😉
      I hope you had a great holiday and Happy (almost) New Year!! xoxoxo ❤


    1. Sophia!!!! We had a very relaxing and wonderful Christmas, thank you! I hope you did, too ❤ Just the other day I referred a dear friend to your blog and cookbook as she is newly vegan. Wishing you all the best in the upcoming year! Thank you so much for popping over here – it was really nice to hear from you. xo


  2. Omg, you are speaking my language here woman! Peppermint, chocolate and espresso! I made some Chocolate molasses peppermint cookies for Christmas eve and I really think the peppermint and chocolate combo is one of the best ever! These are gorgeous and look so crispy and delicious. Love that you didn’t skimp on the espresso powder either. Mmmm, I can just smell them now! And of course you know how much I love almond flour and almond butter so I can just imagine how delicious these are. These need to happen soon! We just got back from Disneyworld and I’m really craving homemade baked cookies since we didn’t get any fresh baked treats in Disneyworld this trip. Awesome recipe my friend!


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