Description of this recipe:
These Vegan Peppermint Mocha Cookies are a delightful holiday treat that perfectly combines the rich flavors of chocolate and coffee with a refreshing peppermint twist. These cookies are not only delicious but also entirely plant-based, making them a great option for vegans and anyone looking to enjoy a healthier, guilt-free dessert. The combination of cocoa powder, espresso, and peppermint creates a symphony of flavors that will tantalize your taste buds and leave you craving more. These cookies are perfect for holiday gatherings, gifts, or simply enjoying a cozy night in.
Why you will love this recipe:
You will absolutely adore these Vegan Peppermint Mocha Cookies for several reasons. First and foremost, the flavor profile is simply irresistible. The deep, rich chocolate notes meld seamlessly with the invigorating essence of peppermint and the subtle kick of espresso, creating a balanced and harmonious taste experience. The cookies have a delightful chewy texture with slightly crisp edges, making each bite incredibly satisfying. Additionally, the recipe is surprisingly easy to follow, even for novice bakers. Plus, these cookies are vegan, making them a great option for people with dietary restrictions. Lastly, the festive look of these cookies makes them a perfect treat to share with friends and family during the holiday season.
Ingredients:
Dry Ingredients
- 1 cup all-purpose flour (use gluten-free if needed)
- 1 ½ cups maple crystals
- 1 tablespoon cornstarch
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- 3 tablespoon cacao powder
- 1 bag vegan white chocolate chips
- 1 bag plant based chocolate chips
- ½ cup crushed candy canes
- 1 tablespoon instant espresso (optional)
Wet Ingredients
- 6 tbsp water for the flax egg
- 2 tablespoon water
- ¾ cup coconut butter (make sure it’s smooth and runny)
- 2 teaspoon vanilla extract
Preparation:
Step 1: Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
Step 2: Make Flax Egg:
In a small bowl, mix the ground flaxseed with 6 tablespoons of water to create a flax egg. Set aside to thicken. It usually takes about 5 minutes for the flax egg to reach the right consistency. The flax egg acts as a binder, replacing traditional eggs in this vegan recipe.
Step 3: Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour (or gluten-free flour), maple crystals, cacao powder, cornstarch, and baking soda. Make sure all the ingredients are evenly distributed. The cornstarch contributes to the cookie’s soft texture, while the baking soda helps them rise.
Step 4: Prepare Wet Ingredients:
In a separate bowl, combine the flax egg, vanilla extract, coconut butter, and 2 tablespoons of water. Mix until well combined. Ensure the coconut butter is smooth and runny for the best results.
Step 5: Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients and stir until a thick cookie dough forms. Add extra water as needed to achieve the right consistency. Be careful not to overmix the dough, as this can result in tough cookies.
Step 6: Chill The Cookie Dough:
Place the bowl of cookie dough in the fridge to chill for 30 minutes. Chilling the dough prevents the cookies from spreading too thin while baking.
Step 7: Form Cookie Dough Balls:
Scoop out portions of the chilled cookie dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie, as these peppermint mocha cookies will spread a decent amount.
Step 8: Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are set. The cookies will continue to firm up as they cool, so don’t overbake them.
Step 9: Cool and Decorate:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 10: Melt Chocolate:
Melt the vegan white chocolate and semi-sweet chocolate in separate bowls. You can dip half of each cookie in the white chocolate and drizzle the semi-sweet chocolate over the top, or decorate them however you like. A piping bag with a small hole cut in the bottom is the best way to get perfect drizzles.
Step 11: Add Candy Cane Topping:
While the chocolate is still soft, sprinkle crushed candy canes over the cookies for a festive peppermint touch.
Step 12: Enjoy:
Allow the chocolate to set completely, and then enjoy these vegan peppermint mocha cookies with a delightful blend of flavors.
COOKING Rating:
Easy
Serving Suggestions:
These cookies are perfect on their own as a sweet treat, but they also pair wonderfully with a variety of beverages. Enjoy them with a warm cup of coffee or a glass of almond milk for a cozy, comforting experience. They also make a great addition to a dessert platter at holiday gatherings.
Tips:
- For best results, ensure the coconut butter is smooth and runny before mixing it with the other ingredients.
- Chilling the cookie dough is crucial to prevent excessive spreading during baking.
- Don’t overbake the cookies; they should be slightly soft in the center when you take them out of the oven.
- Get creative with the chocolate drizzle and candy cane topping to make each cookie unique.
- Store the cookies in an airtight container at room temperature to maintain their freshness.
Prep Time:
30 minutes
Cook Time:
12-15 minutes
Total Time:
45 minutes
Nutritional Information: (per cookie, approximate)
- Calories: 200
- Protein: 2g
- Sodium: 50mg
Conclusion:
These Vegan Peppermint Mocha Cookies are a perfect blend of festive flavors and plant-based goodness. The combination of rich chocolate, invigorating peppermint, and a hint of coffee creates a truly irresistible treat. Whether you’re baking for a holiday gathering, looking for a delicious vegan dessert, or simply want to indulge in something sweet and satisfying, these cookies are sure to delight. Easy to make and customizable with various decorations, they are a delightful addition to any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy the magic of these delightful Vegan Peppermint Mocha Cookies!
Questions and Answers about this Recipe:
Q1: Can I use regular flour instead of gluten-free flour?
A: Yes, you can absolutely use regular all-purpose flour if you don’t need to make the recipe gluten-free. Just substitute it directly for the gluten-free flour in the recipe.
Q2: What can I substitute for coconut butter?
A: If you don’t have coconut butter, you can use softened vegan butter or another plant-based oil like avocado oil. However, keep in mind that the flavor might slightly change depending on the substitution.
Q3: How do I prevent the cookies from spreading too much?
A: Chilling the dough for at least 30 minutes is crucial for preventing excessive spreading. Also, make sure your oven temperature is accurate and avoid over-greasing the baking sheet.
Q4: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature for a few minutes before scooping and baking. Baked cookies can be stored in an airtight container for up to 5 days.
Q5: What other toppings can I use besides crushed candy canes?
A: Feel free to get creative with your toppings! You can use chopped nuts, vegan sprinkles, a drizzle of vegan caramel sauce, or even a dusting of cocoa powder for added flavor and visual appeal.
