Vegan Peppermint Mocha Cookies
If you can't wait to get your first sip of that delicious Peppermint Mocha Latte during this time of year, these Peppermint Mocha cookies are perfect for you! They are minty and chocolatey with just a hint of espresso. Use up any crushed candy canes you have and sprinkle them on these cookies for an extra special holiday effect.
1 1/2 tbsp. ground flaxseed
1/4 cup espresso/strongly brewed coffee
1/2 cup vegan butter, softened to room temperature
1 1/4 cup dark brown sugar
2 tsp vanilla extract
1/4 tsp peppermint extract *
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder *
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup nondairy semi-sweet or dark chocolate chips
Crushed candy canes to garnish
1. In a small bowl, mix together ground flaxseed and espresso or strongly brewed coffee. Set aside for about 5 minutes for it to become gelatinous.
2. In a large bowl, beat some room temperature vegan butter until soft and fluffy, for about 2 minutes. Add the sugar and beat for another 2 minutes and then add in the flax seed coffee mixture. Mix to combine and add in the vanilla and peppermint extract.
3. Over the same large bowl, sift the dry ingredients together (flour, cocoa powder, corn starch, baking soda, and salt). Mix well. Just as it's coming together, add in some dark or semi-sweet chocolate chips.
4. Cover with a lid and place in the fridge for around 1 hour.
5. Break your candy canes into smaller pieces and crush with a mortar & pestle. You may also just throw this into a food processor. Set this crushed peppermint aside.
6. Once the dough has cooled, preheat your oven to 350 F. Scoop the dough out into small rounds onto your silicone mat lined sheet tray (no need to spread these out). Place in the oven for 10 minutes and remove immediately.
7. Press the crushed peppermint into the cookies while they are still warm and soft. They will harden up a bit when they are cooled, so don't wait too long!
8. Give them about 5 minutes to cool before devouring.
* DON'T add too much peppermint - this stuff is super strong! You will definitely regret adding in too much, so I suggest you measure this out in a spoon before putting it into the mix.
* I used dutch-processed cocoa powder for these cookies, as it lends a much darker color. However, you may use cacao or natural cocoa powder.
You can make a big batch of this dough ahead of time and keep in the fridge for about 4-5 days. You can just bake them whenever you are ready for your friends and family to devour them! Be sure to save some for yourself, though. These cookies are still soft the next day. Just be sure to store them in an airtight jar.
These are great for parties or to give as gifts. Enjoy!
Happy Holidays, eco-friends!