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.
- 1/2 cup unsalted butter (4oz) (dairy-free)
- 3/4 cups light brown sugar (organic)
- 1/4 cup granulated sugar (organic)
- 1 egg or flaxseed egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour, unbleached (spoon and level)
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons 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.