Peppermint Mocha Cookies (Paleo, Vegan) PrettyPies.com
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Peppermint Mocha Cookies with Peppermint Buttercream

Crisp & chewy peppermint chocolate cookies with hints of espresso, frosted with smooth peppermint "buttercream." A festive holiday treat!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 15 cookies

Ingredients

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 1/2 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" 
1/2 cup coconut butter, softened (I used homemade)
3 Tbs coconut milk
4 tsp maple syrup
1/2 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.