Love peppermint mocha coffee? You’ll love these Peppermint Mocha Chocolate Cookies that are double the chocolate and double the peppermint. These sort of remind me of those Peppermint Mocha Lattes you can get at Starbucks but in cookie form. They have a rich chocolate flavor, and the pops of peppermint will send your Christmas tastebuds into overdrive.
For this festive holiday recipe, I used Binnie’s Coconut Butter new flavor – Coffee Macaroon! I decided I better try using it in a recipe before I find myself eating the whole jar! Be warned, all of their coconut butters are so delicious and can be enjoyed straight out of the jar with a spoon!
These soft and bakery style cookies balance the rich deep flavors of chocolate and coffee with a cool hint of icy peppermint!
I love adding coffee to my chocolate cookies, muffins and cakes. Did you know that coffee is meant to go with chocolate? Coffee enhances the flavor of cocoa powder which makes for a super chocolatey baked good without a strong coffee taste. Even if you don’t like coffee, you should try adding coffee to your next chocolate creation. You won’t be disappointed!
These peppermint mocha chocolate cookies are infused with that mocha flavor through the coffee macaroon coconut butter and ground espresso. If you don’t have the flavored coconut butter on hand, feel free to substitute with a regular coconut butter.
The light peppermint flavor comes from using NuNaturals Cocoa Mint Syrup(One of my favorites! It’s also delicious in coffee and on ice cream!). The light sprinkling of crushed candy canes on top gives it that pop of color and crunch. Peppermint all throughout, but not so much that it is overpowering. I also added mini chocolate chips. Why mini? Because I wanted those tiny chocolate chips in every single bite of my cookie.
Happy holidays and happy baking! Enjoy the recipe!
Peppermint Mocha Chocolate Cookies have all of the wintery comfort of a delicious hot coffee drink in the shape of a fun little treat!
- 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
- 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
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the cocoa powder,flour,espresso,baking soda,salt and stevia.
- In a small bowl, combine the egg, coconut butter, coconut oil, mint syrup(or extract)
- Stir the wet ingredients into the dry ingredients.
- The batter will be very thick, mix with a spatula until well incorporated.
- Fold in the chocolate chips.
- Using about 1.5 tablespoons worth of the dough, drop rounded balls onto a parchment lined baking sheet. Leaving about 2 inches between each.
- Bake for 12 minutes.
- 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.
- Prepare your icing.
- Add softened cream cheese to a small bowl.
- Slowly add the confectioners powder and stir until well combined.
- You can add more sweetener if you prefer your icing to be a bit sweeter.
- After allowing cookies to fully cool, top with icing and crushed peppermint candy cane bits.
Please let me know if you try these Peppermint Mocha Chocolate Cookies, and how you like them! Please be sure to tag me by using #moorewaystowellnessrecipes!