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These easy peppermint mocha cookies are a festive favorite for the holidays. Rich chocolate and espresso notes combine with a bright peppermint finish, and each soft, slightly thick cookie is finished with crushed candy canes for a pretty, seasonal touch.
One of my favorite holiday rituals is enjoying a seasonal drink while decorating the tree. This cookie recipe is inspired by the classic peppermint mocha: chocolate, coffee, and mint all in one treat. The espresso enhances the chocolate, the peppermint brightens the flavor, and the crushed candy canes add crunch and color.
These cookies are intentionally soft and a bit cakey in the center, with a thicker profile you can see and taste. They are simple to make and great for gift platters, cookie swaps, classroom treats, or sharing with neighbors and friends.
Why You’ll Love These Peppermint Mocha Cookies…
- They look festive and elegant on a cookie plate, perfect for holiday gatherings or exchanges.
- The method is straightforward: no rolling or cutters, just chill, scoop, and bake.
- The combination of mint, chocolate, and espresso is irresistible — the espresso deepens the chocolate flavor while the peppermint keeps the cookies bright.
What You’ll Need…
- Gluten-free flour blend — a 1:1 blend works well for structure and texture.
- Unsweetened cocoa powder for deep chocolate flavor.
- Instant espresso powder to amplify the chocolate notes.
- Baking soda for gentle lift.
- Fine sea salt to balance sweetness.
- Unsalted butter at room temperature for richness.
- Granulated sugar to sweeten and help with texture.
- Egg replacer (or 1 egg if you prefer).
- Vanilla and peppermint extracts for aroma and minty flavor.
- Crushed candy canes for garnish and crunch.
How To Make…
Start by whisking all dry ingredients — flour, cocoa powder, instant espresso powder, baking soda, and salt — in a medium bowl and set aside.
Cream the room-temperature butter with granulated sugar using a hand mixer or stand mixer fitted with the paddle attachment until smooth. Add the prepared egg replacer (mixed per package directions) along with vanilla and peppermint extracts and beat until combined.
Add the dry ingredients to the butter mixture and mix on low speed until a uniform dough forms. Cover the dough and chill it in the refrigerator for 30 minutes to prevent spreading and ensure thicker centers.
When ready, preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of dough per cookie and place them about 1–2 inches apart on the prepared sheet. Bake for 8–10 minutes, checking at the 8-minute mark. The cookies should still be soft in the center; they will continue to set on the warm sheet after removing from the oven.
Immediately after the cookies come out of the oven, sprinkle crushed candy canes on top so they stick while the cookies are warm. Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.
What Is The Easiest Way To Crush Candy Canes?
Place unwrapped candy canes into a large zip-top bag (double-bag to avoid tears) and crush them with a rolling pin. I like a mix of fine dust and some larger pieces for texture and visual appeal.
Tips For Making The Best Peppermint Mocha Cookies…
- Weigh the flour for accuracy — 1 cup should be about 148 grams. Too much flour will make the cookies dry.
- Chill the dough for 30 minutes to keep the cookies thick and prevent excessive spreading.
- Portion the dough at about 2 tablespoons per cookie for consistent size and baking time.
- Check the cookies at 8 minutes; remove them when centers are still soft to keep them tender.
Ingredient Substitutions…
- To make these cookies vegan, substitute your preferred non-dairy butter and ensure your egg replacer is vegan-friendly. I haven’t fully tested every swap, but non-dairy butter should work.
- Instant espresso powder is optional but recommended — it deepens and enhances the chocolate flavor.
- If you prefer eggs, use 1 egg in place of the egg replacer.
Did you try my peppermint mocha cookies? Leave a comment below or tag @justastastyblog on Instagram and use #justastastyblog to share your results!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
My cookbook is full of seasonal, gluten-free, and eggless baking recipes — perfect for celebrations throughout the year. It includes easy, festive treats for holidays and everyday gatherings.
For More Gluten Free Christmas Cookies, Try My…
- Red velvet chocolate chip cookies
- Chocolate snowball cookies
- Buttery spritz cookies
- Chocolate sugar cookies
- Linzer cookies
📖 Recipe
Peppermint Mocha Cookies – Gluten Free, Eggless
Print Recipe
Ingredients
- 1 cup (148g) gluten free flour blend
- ⅓ cup (28g) unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Bob’s Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup candy canes crushed
Instructions
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In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and salt together. Set aside.
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Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer, vanilla extract, and peppermint extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Cover and chill in the refrigerator for 30 minutes.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, measuring about 2 tablespoons per cookie, and arrange 1-2 inches apart. Bake for 8-10 minutes. Sprinkle crushed candy canes on top of each cookie immediately after removing from the oven, while they are still warm. Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to cool completely.
Notes
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Follow the package instructions for your egg replacer. Once mixed with water it needs a few minutes to thicken before adding to the batter.
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If you prefer not to use an egg replacer, 1 egg can be used instead.