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These easy peppermint mocha cookies are ideal for the holiday season. Rich chocolate, a hint of espresso, and a bright peppermint finish come together in a soft, thick cookie topped with crushed candy canes.
One of my favorite holiday treats is enjoying a seasonal coffee while decorating the tree. These cookies are inspired by the classic peppermint mocha drink—peppermint, chocolate, and coffee combined—so the flavors are instantly familiar and festive.
I prefer cookies that are soft and slightly cakey in the center, and these deliver that texture while staying thick. A scattering of crushed candy canes on top gives the cookies a pretty, seasonal look and a satisfying crunch.
They’re great to bake for friends, family, neighbors, teachers, or a cookie swap—everyone will appreciate these holiday cookies.
Why You’ll Love These Peppermint Mocha Cookies…
- They look festive and are perfect for holiday gatherings or cookie exchanges.
- The recipe is simple—no rolling or cookie cutters. The dough does chill briefly, but the process is straightforward.
- The combination of mint, chocolate, and espresso is irresistible. The espresso deepens the chocolate flavor without making the cookies taste like coffee.
What You’ll Need…
- Gluten free flour
- I use Bob’s Red Mill 1-to-1 flour blend.
- Unsweetened cocoa powder
- Instant espresso powder
- Baking soda
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Egg replacer (or 1 egg if not eggless)
- Vanilla and peppermint extracts
- Crushed candy canes for topping
How To Make…
Start by whisking together the dry ingredients in a medium bowl: the gluten-free flour blend, unsweetened cocoa powder, instant espresso powder, baking soda, and salt. Set the mixture aside.
Cream the unsalted butter with the granulated sugar until smooth using a hand mixer or stand mixer with the paddle attachment. Add the prepared egg replacer (mixed according to package directions) or a regular egg, then add vanilla and peppermint extracts and beat to combine.
Mix in the dry ingredients on low speed until just combined. Cover the dough and chill in the refrigerator for 30 minutes to prevent spreading and keep the cookies thick.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie and place them 1–2 inches apart on the sheet. Bake for 8–10 minutes, checking at the 8-minute mark. The cookies should remain soft and slightly cakey in the center.
Immediately after removing cookies from the oven, sprinkle crushed candy canes on top while the cookies are still warm so the pieces adhere. Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
What Is The Easiest Way To Crush Candy Canes?
Place unwrapped candy canes in a zip-top bag (double-bag for safety) and crush them with a rolling pin. Leave some larger pieces if you like the visual contrast and extra texture on top of the cookies.
Tips For Making The Best Peppermint Mocha Cookies…
- Weigh the flour for accuracy—148 grams of gluten-free flour gives the intended soft, almost cakey texture. Too much flour will dry the cookies out.
- Chill the dough for 30 minutes so the cookies stay thick and don’t spread excessively.
- Scoop about 2 tablespoons of dough per cookie for even, bakery-style cookies.
- Start checking bake time at 8 minutes. These cookies are meant to stay soft, and they will finish setting on the warm baking sheet after removal.
Ingredient Substitutions…
- To make these vegan, substitute your favorite non-dairy butter. I haven’t tested this version, but it should work with a good vegan butter.
- Espresso powder is optional but recommended—it enhances the chocolate flavor without an overt coffee taste.
- If you prefer not to use an egg replacer, you can swap in 1 regular egg.
If you try these peppermint mocha cookies, please leave a comment or tag @justastastyblog on Instagram and use #justastastyblog. Don’t forget to subscribe for new recipes.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Check out the cookbook for a collection of festive, easy-to-make gluten-free treats for every celebration throughout the year.
For More Gluten Free Christmas Cookies, Try My…
- Red velvet chocolate chip cookies
- Chocolate snowball cookies
- Buttery spritz cookies
- Chocolate sugar cookies
- Linzer cookies
📖 Recipe
Peppermint Mocha Cookies – Gluten Free, Eggless
Print Recipe
Ingredients
- 1 cup (148g) gluten free flour blend
- ⅓ cup (28g) unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Bob’s Red Mill Egg Replacer mixed with 2 tablespoon water
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup candy canes crushed
Instructions
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In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and salt together. Set aside.
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Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer, vanilla extract, and peppermint extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Cover and chill in the refrigerator for 30 minutes.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, measuring about 2 tablespoons per cookie, and arrange 1-2 inches apart. Bake for 8-10 minutes. Sprinkle crushed candy canes on top of each cookie immediately after removing from the oven, while they are still warm. Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to cool completely.
Notes
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Follow the package instructions for Bob’s Red Mill Egg Replacer. After mixing with water it needs a few minutes to thicken.
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If you prefer not to use an egg replacer, 1 regular egg can be used instead.