Description
Soft, fudgy, and full of holiday flavor, these Vegan Peppermint Mocha Cookies combine chocolate, espresso, and peppermint with melty vegan chocolate chips and crunchy candy canes.
Ingredients
Units
Scale
- 1 cup all-purpose flour (or gluten-free blend)
- 1 1/2 cups maple crystals
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 tablespoons ground flaxseed
- 3 tablespoons cacao powder
- 1 bag vegan white chocolate chips
- 1 bag plant-based chocolate chips
- 1/2 cup crushed candy canes
- 1 tablespoon instant espresso (optional)
- 6 tablespoons water (for flax egg)
- 2 tablespoons additional water
- 3/4 cup coconut butter, smooth and runny
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, maple crystals, cornstarch, baking soda, ground flaxseed, cacao powder, instant espresso (if using), crushed candy canes, and both types of chocolate chips.
- In another bowl, mix coconut butter, vanilla extract, 6 tablespoons of water for the flax egg, and the additional 2 tablespoons of water. Let sit briefly to thicken.
- Combine the wet mixture with the dry ingredients and stir until a thick dough forms. Add a splash of water if needed.
- Scoop dough onto the prepared baking sheet using a cookie scoop or spoon.
- Bake for 10–12 minutes, or until the edges are set and the centers look soft.
- Press extra chocolate chips and crushed candy canes onto the tops while warm.
- Cool slightly before serving for the best texture.
Notes
- If dough feels too soft, chill for 20–30 minutes to prevent spreading.
- Ensure coconut butter is melted and runny for best results.
- Add more cacao for a richer chocolate flavor.
- These cookies stay soft for days and also freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg