Peppermint Mocha Chocolate Cookies – Dairy Free

peppermint mocha chocolate cookies

Mouthwatering Peppermint Mocha Chocolate Cookies that are dairy free and perfect for the holidays. The espresso powder and the dark chocolate chips elevate the flavors of these cookies. These cookies are my favorite holiday treat!

This recipe is great for all the chocolate lovers out there. These peppermint mocha chocolate cookies will be one of your favorite cookies for the winter season. This recipe is easy to follow and the cookies are ready in about 10 to 12 minutes. Plus, there’s no doubt that peppermint, chocolate, and coffee pair well together.

Peppermint Mocha Chocolate Cookies

Let’s talk about the ingredients!

For this recipe you need the following:

Coffee – First, let me tell you that adding espresso powder or fresh brew espresso coffee to any chocolate dessert intensifies the chocolate flavors. For this recipe, I used espresso powder!

Egg – This recipe calls for one egg. You can replace it using aquafaba (3 tbsp) or 1 flaxseed.

Cocoa Powder – I used 100% natural unsweetened cacao powder for cookie recipes.

Flour – Using unbleached flour is my favorite choice but all-purpose flour works week as well. For gluten-free, use any 1:1 gluten-free flour blend.

Extracts – Adding a few tsp of bourbon or brandy liquor gives extra flavor to the cookies. A great twist to this recipe is to replace the peppermint using brandy or amaretto. I only add a few drops of peppermint extract but feel free to adjust it as desired.

Sugar – If you would like to make this recipe sugar-free, I recommend using this monk fruit or any sugar-free sweetener blend. Also, coconut sugar works as well, but I find that it changes the texture of the cookies.

Chocolate chips –  I use vegan dark chocolate but any chocolate chips work great. Just use your favorite!

Butter – My favorite choice is a vegan brand but any unsalted butter will do the trick. Mix, using a hand mixer or stand mixer on medium speed for 1-2 minutes, or until the butter mixture is pale yellow, light, and fluffy.

Recommendations for making these cookies:

Baking Time – I can’t say this enough, baking times can vary depending on your oven. I recommend you get an oven thermometer to make sure your oven is reaching the right temperature.

Cookie scoop – I love to use a cookie scoop to drop the dough onto the lined cookie sheet. This will help you to make the cookies the same size. If you don’t have one, you can measure your cookies using a tablespoon measuring spoon.

Decorations – For gluing the candy canes to the cookies, I use Isomalt. If you are not familiar with Isomalt, be careful using it. Read below!

Mixer – Using a hand mixer is faster and cleaner.

What is Isomalt?

Isomalt is a sugar substitute made with sugar alcohol instead of real sugar. Isomalt is sugar-free and lower in calories but with a similar structure as granulated sugar. Because of its workability is commonly used for sugar sculptures, sugar-free candies, sugar gum, and even chocolate.

Although it should be consumed in low quantities, it is a great ingredient for sugar decorations in cakes, cookies, and more. In conclusion, I use Isomalt as edible glue for cookies, and also for making cake decorations. Furthermore, before using Isomalt take the time to read the instructions carefully before using.

Melted Isomalt is extremely hot. It should be noted that, during any decoration project, be sure to wear heat-proof gloves and long sleeves to protect your skin. Also, keep a bowl of cold water nearby to immerse your hands in case of accidental contact.

If you are making the reindeer with your children, I recommend you use pretzels instead of candy canes. That way you can glue the reindeer ears using melted chocolate instead of Isomalt. Therefore, you should check out my Easy Almond Amaretto Sugar Cookies with Chocolate Buttercream  and my Brown Butter Pecan Cookies Dairy Free Recipe

In addition, after baking these cookies, I added a drizzle of melted white chocolate and sprinkled some crushed candy cake to make them more festive and delicious.

How to store your cookies:

Store your cookies inside an airtight container at room temperature for up to five days. I am not a big fan of freezing baked goods, but if you are, freeze these cookies inside a zip-lock freezer bag or airtight container separated by layers of parchment paper for up to a month.

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!

Other recipes you will love!

Vegan Snowballs Cookies

Coquito Tres Leches Cake – Puerto Rican Dessert

Vanilla Almond Cupcake Recipe

Puerto Rican Tembleque Coconut Pudding

peppermint mocha chocolate cookies

Peppermint Mocha Chocolate Cookies - Dairy Free

Mouthwatering Peppermint Mocha Chocolate Cookies that are vegan and perfect for the holidays. The espresso powder and the dark chocolate chips elevate the flavors of these cookies.
5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies


  • 1/2 cup unsalted butter (4oz) dairy-free
  • 3/4 cup light brown sugar organic
  • 1/4 cup granulated sugar organic
  • 1 large egg or flaxseed egg
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 cup all-purpose flour, unbleached spoon and level
  • 1/2 cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 2 tsp espresso powder
  • pinch of salt
  • 1 cup dark chocolate chips or semi-sweet chocolate chips


  • In a large bowl beat using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together over medium speed until fluffy and light, for about 3-4 minutes.
  • Add the vanilla and peppermint extract, and beat together on high speed until just combined. Scrape down the sides and bottom of the bowl as you make the dough.
  • In a separate bowl combine all the dry ingredients, except for the chocolate chips. Stir to combine and with the mixer running over low speed add the dry ingredients to the wet dough. Add the chocolate chips and beat just to combine. Do not over-mix your cookie dough.
  • Cover the bowl with a towel and refrigerate for at least an hour. Remove the bowl from the refrigerator and let the dough rest for about ten minutes before baking. Meanwhile, preheat the oven to 350 degrees. Line a large baking tray with parchment paper.
  • Scoop and roll dough, about 1 tablespoon of dough per cookie. Arrange cookies 2-3 apart on the baking tray.
  • Bake cookies for about 10 to 12 minutes depending on your oven. In my oven, these cookies are ready in ten minutes. Cool
  • Decorate with melted white chocolate drizzles and crushed candy canes.
Keywords chocolate, chocolate cookies, peppermint mocha, Peppermint Mocha Chocolate Cookies


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