Peppermint Mocha Chocolate Cookies
Prep time
Cook time
Total time
Recipe type: Cookie, Dessert
Serves: 8 large or 12 small cookies
  • 1 cup NuNaturals Cocoa Powder
  • 3 TBS tapioca flour(can be substituted with arrowroot or rice flour)
  • 1.5 TBS ground espresso
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup stevia
  • 1 egg
  • ¼ cup Binnie's Coconut Butter Coffee Macaroon,softened for 20-25 seconds in the microwave
  • 2 TBS NuNaturals Cocoa Mint Syrup(can be substituted with ¼ teaspoon mint extract)
  • ⅓ cup coconut oil, melted
  • 1 tsp. vanilla extract
  • ¼ cup mini chocolate chips
  • Icing:
  • ¼ cup Swerve Confectioner's Powder
  • ¼ cup Green Mountain Farms Greek Greek Cream Cheese (or any low fat cream cheese.softened at room temperature)
  • 1-2 crushed mini candy canes
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the cocoa powder,flour,espresso,baking soda,salt and stevia.
  3. In a small bowl, combine the egg, coconut butter, coconut oil, mint syrup(or extract)
  4. Stir the wet ingredients into the dry ingredients.
  5. The batter will be very thick, mix with a spatula until well incorporated.
  6. Fold in the chocolate chips.
  7. Using about 1.5 tablespoons worth of the dough, drop rounded balls onto a parchment lined baking sheet. Leaving about 2 inches between each.
  8. Bake for 12 minutes.
  9. Remove the cookies from the oven and allow them to sit for about 5 minutes before moving them to a baking rack to fully cool.
  10. Prepare your icing.
  11. Add softened cream cheese to a small bowl.
  12. Slowly add the confectioners powder and stir until well combined.
  13. You can add more sweetener if you prefer your icing to be a bit sweeter.
  14. After allowing cookies to fully cool, top with icing and crushed peppermint candy cane bits.
  15. Enjoy.
Recipe by Moore Ways to Wellness at