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    Home >> Cookies

    Peppermint Mocha Cookies (Paleo, Vegan)

    Published: Dec 2, 2017 · Modified: May 6, 2023 by Emily · This post may contain affiliate links · 5 Comments

    Chewy & crisp chocolate cookies flavored with espresso & peppermint topped with smooth buttercream. Free from grains, eggs, dairy and refined sugar. Perfect for a holiday cookie exchange!

    Jump to RecipePeppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

    Holiday baking season is here and I'm SO excited!! Cookies are one of my favorite things to make at Christmastime. But baking without flour, butter, sugar and eggs can be really tricky! Thankfully over the past few years I've learned some TRICKS so that I can make delicious cookies without ANY of the conventional ingredients. Cookies that are both Paleo, vegan AND delicious for ALL. Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

    Crisp, Buttery Cookies!

    Did you ever get cookies from those kiosks in the mall? Oh my gosh, growing up back in the 80's & 90's I used to get those HUGE sugar cookies on the regular. How did they make them so insanely good?

      I just LOVE cookies that are CRISP on the edges (not the kind that are too soft or too cakey) I like ones that taste buttery! And that's what I got with these!! So crisp on the outside, without being too dry. BUTTERY BLISS (without butter!) 😉 A little CRISP, slightly CHEWY, and covered in thick BUTTERCREAM. Perfection! Who needs a bakery, now? Not me, haha. Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

    Peppermint Mocha Flavor

    It's no secret I'm a bit of a coffee addict. My morning ritual involves brewing the perfect cup using my French press. How do you like your coffee? I like mine extra hot with vanilla cashew milk! Mmmmm. I used to be a big fan of Starbucks before I went dairy-free & sugar-free, but now my options are limited, so I brew at home. Healthier and cheaper for sure, lol. But oh how I remember those PEPPERMINT MOCHAS. I don't want to even think about how many grams of sugar are in those, lol.

    Well now I get to enjoy the same flavor, without dairy and sugar and in a scrumptious COOKIE! =D To add yummy espresso flavor, I used Medaglia D'oro instant espresso powder (which is freeze dried espresso -- not coffee grounds.) Most grocery stores carry it, or you can find it on Amazon. Add as little or as much as you like. Tasting the dough cookie dough? Big fat YES. Go for it. There's No eggs, so no salmonella. Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

    Flourless Cookies

    You won't believe these cookies are flourless! So what in the world are they made of?? Cashews and coconut, the most versatile and delicious ingredients EVER. You can use them to make cheesecakes, pies, cookie dough, and brownies... virtually anything! And especially COOKIES! These cookies don't actually taste like cashews or coconut at all. The bold chocolate flavor, rich espresso and fresh peppermint flavors shine. It's a complex, deep flavor that may become your new favorite! Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

    Dairy-Free Peppermint "BUTTERCREAM"

    Omg, you guys... This "buttercream" is insanely good. And guess what-- it's DAIRY FREE. (Insert shocked face emoji) It's made from coconut butter (similar to my Fruit Pizza!) It's THICK, smooth, creamy and amazingly delicious!

    And unlike conventional frosting, you won't feel utterly sick from eating SO much sugar, lol. There are only 4 teaspoons in the whole recipe, but it's perfectly sweet. The best part - it's stable at room temp. No refrigeration needed! So BRING ON those cookie parties!! 🙂 I almost forgot-- it's also full of FIBER! Can you believe it?? Best. frosting. EVER. Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

     More Healthy Christmas Cookies

    Keto Gingerbread Cookies (GF, Sugar-Free, Low-Carb, Paleo, Vegan)

     Gingerbread Cookies
     
    Christmas Tree Sugar Cookies
     
     Snickerdoodles
    Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com

    Peppermint Mocha Cookies with Peppermint Buttercream

    Crisp & chewy peppermint chocolate cookies with hints of espresso, frosted with smooth peppermint "buttercream." A festive holiday treat!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Total Time: 13 minutes
    Servings: 15 cookies
    Author: Emily

    Ingredients

    • 1 cup raw cashews
    • ½ cup unsweetened coconut flakes
    • 2 Tbs coconut flour
    • â…“ cup cacao
    • ¼ teaspoon salt
    • ¼ teaspoon Baking Soda
    • ½ cup coconut oil - melted
    • ¼ cup maple syrup
    • 1 ½ - 2 Tbs instant espresso powder
    • 1 teaspoon vanilla
    • 1 teaspoon peppermint extract - to taste

    Instructions

    • Preheat oven to 350. Line a large baking sheet with parchment.
    • Blend cashews and coconut in a food processor until finely ground (about 30 seconds)
    • Add remaining "dry" ingredients (through baking soda) and pulse to incorporate.
    • In a glass measuring cup, stir together all "wet" ingredients and stir in instant espresso to dissolve. Pour into food processor and blend. Taste and add a little more espresso or peppermint, if desired.
    • Let the dough rest for a couple of minutes to absorb the liquid. If it's too wet, add a ½ Tbs more coconut flour.
    • Use a cookie scoop to place dough on baking sheet. Optional - roll dough using your hands. Flatten with a spatula.
    • Bake for 7-10 minutes until set and edges are firm. Let cool 5 minutes before removing.
    • Optional - frost with peppermint buttercream (recipe in notes,) Enjoy!

    Notes

    Peppermint "Buttercream" 
    ½ cup coconut butter, softened (I used homemade)
    3 Tbs coconut milk
    4 teaspoon maple syrup
    ½ tsp peppermint extract, to taste
    Dash of pink salt
    To make: Mix all ingredients together in a small bowl. Pipe on using a baggie with the corner snipped off. Use your fingers to smooth out, if needed.
    Garnish: Sprinkle on some chocolate shavings or even chocolate chips or crushed peppermints!
    Tip: you can make coconut butter by blending 2 cups of coconut flakes in a food processor for about 20 minutes (scraping down the sides as needed) Keep processing until it is *drippy* and liquid. It will firm up when it comes back to room temp (or when chilled). If your butter is too firm, place the jar in a bowl of warm water to soften. If refrigerated, it will be rock hard.
    What I used:
    To store: cookies may be kept at room temp for about 4 days, in an airtight container.
    For longer storage, freeze *unfrosted* cookies in an airtight bag for 1 month. Store frosting separately in a jar at room temp for 1 week, or refrigerate for 2-3 weeks.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    Peppermint Mocha Cookies (Paleo, Vegan) - PrettyPies.com

    If you make this recipe, it would make my day to hear from you! Tag me or post on the Pretty Pies Facebook page or tag me on Instagram. Happy baking, friends!!

    « Healthy "Reese's" Freezer Fudge {Keto/Low-Carb, Vegan}
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    Filed Under: Cookies Tagged With: chocolate, coffee, cookies, espresso, holidays

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Sue

      December 03, 2017 at 4:57 pm

      These were delicious (w/o the frosting). I didn't have enough coconut oil to melt, so I used the already liquid coconut oil. It never mixed in, even with more coconut flour. They turned out rather greasy. Do you think the liquid coconut oil would make that much of a difference? I'll try them again with regular coconut oil, but wondering about the liquid.

      Reply
      • Emily

        December 03, 2017 at 5:08 pm

        I'm sorry it didn't mix right. I wonder if the dough was just over-blended? That happens to me sometimes - it causes the nuts to release their oil and the oil doesn't go back in, lol. The dough only needs to be blended a short time - just until everything is mixed.
        You can try blending it less and/or decreasing the oil to 1/3 cup. If it's still too oily for you, add 1/2 to 1 Tbs more coconut flour and briefly pulse it in.
        Let me know how it goes

        Reply
    2. Debbie

      December 03, 2017 at 8:04 pm

      I'm eating Keto and these look amazing but i can't have maple sugar or honey...do you think i could sub a natural sweetener (stevia or monkfruit ) for the maple syrup??

      Reply
      • Emily

        December 03, 2017 at 8:17 pm

        Yes, you can replace the maple with coconut milk or cashew milk and sweeten with stevia to taste. 🙂

        Reply
      • Emily

        December 04, 2017 at 6:56 am

        Now that I think about it some more, subbing coconut milk may make the cookies fragile or crumbly. Maybe add 1 Tbs ground chia seeds to the liquid ingredients to act as a binder.

        If you try making these low carb, please let me know how they turn out

        Reply

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