Vegan Peppermint Mocha Cookies: Easy Holiday Recipe

Craving a cozy and festive treat that’s both vegan and absolutely irresistible?

Look no further! These Vegan Peppermint Mocha Cookies are the answer to your holiday (or any day!) sweet tooth. They’re incredibly easy to make, packed with rich chocolate and peppermint flavor, and guaranteed to impress anyone you share them with. Get ready for a batch of cookies that’s as fun to bake as they are to devour!

Why You’ll Love It

• Intense, satisfying mocha flavor with a refreshing hint of peppermint.
• Soft, chewy texture that melts in your mouth.
• Super easy to make with simple ingredients you probably already have.
• Perfect for holiday gatherings, bake sales, or a cozy night in.
• Completely vegan-friendly so everyone can enjoy them!

What Makes This Recipe Unique?

What sets these cookies apart is the use of brewed coffee in the dough! This intensifies the mocha flavor, creating a rich base for the chocolate and peppermint to shine. The combination of coffee and cocoa powder creates a deep, complex chocolate flavor that’s elevated by the refreshing coolness of peppermint. They are not just another chocolate peppermint cookie; they’re a flavor experience.

Ingredient List

• 1/2 cup (113g) vegan butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed coffee, cooled – the coffee adds depth and enhances the chocolate flavor.
• 1 teaspoon peppermint extract
• 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (20g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (170g) vegan chocolate chips
• 1/2 cup (70g) crushed peppermint candies or candy canes

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
3. Stir in the vanilla extract, cooled coffee, and peppermint extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the vegan chocolate chips and crushed peppermint candies.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving a little space between each cookie.
8. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take your cookies to the next level? Here are some options:

• Drizzle melted vegan chocolate over the cooled cookies for an extra chocolatey touch.
• Dust the cookies with a light layer of cocoa powder for visual appeal.
• Sprinkle additional crushed peppermint candies or candy canes immediately after taking them out of the oven.

Expert Tips

• Ensure your vegan butter is properly softened for easy creaming with the sugars.
• Do not overmix the dough; overmixing can result in tough cookies.
• Use a strong brewed coffee for a bold mocha flavor. Ensure it’s cooled so it doesn’t cook the butter.
• Don’t overbake the cookies; they should still be slightly soft in the center when they are done.
• Let the cookies cool on the baking sheet for a few minutes to help them set before transferring them to a wire rack.

Frequently Asked Questions (FAQs)

• Can I substitute the peppermint extract?
  Yes, you can use peppermint oil sparingly, or simply increase the amount of crushed peppermint candies. Start with a very small amount of peppermint oil as it is very strong.
• Can I use instant coffee instead of brewed coffee?
  Yes, dissolve a teaspoon of instant coffee in 1/4 cup of hot water, then let it cool.
• Can I make these cookies gluten-free?
  Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• How long do these cookies stay fresh?
  Store them in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
• Can I make the dough ahead of time?
  Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You may need to let the dough sit at room temperature for 10-15 minutes before scooping onto the baking sheet.

Variations and Customization Options

Get creative and try these variations:

• Double Chocolate Peppermint: Use dark cocoa powder and dark vegan chocolate chips.
• White Chocolate Peppermint: Swap the vegan chocolate chips with white vegan chocolate chips.
• Espresso Infused: Add a teaspoon of espresso powder to the dry ingredients for an extra kick.
• Nutty Peppermint: Add a half cup of chopped walnuts or pecans to the dough.

Serving Suggestions

These Vegan Peppermint Mocha Cookies are amazing on their own, but here are a few ways to make them even more special: serve them with a warm glass of plant-based milk, alongside a scoop of vegan ice cream, or packaged in a cute box as a sweet holiday gift.

Conclusion

These Vegan Peppermint Mocha Cookies are the perfect treat for anyone looking for a festive, flavorful, and easy-to-make dessert. They’re sure to become a new favorite in your baking repertoire. Now go ahead, grab your ingredients, and get ready to create some delicious magic! Don’t forget to share photos of your creations and tag us, we can’t wait to see them! And be sure to subscribe for more amazing vegan recipes!