These grain free peppermint mocha cookies are crisp outside and chewy inside, just like a brownie! They have the perfect amount of peppermint and rich mocha flavor plus a sweet dairy free icing. A sprinkle of crushed candy cane makes them special for the holidays!

These peppermint mocha cookies were a minty spin on my chewy brownie cookies!

The brownie cookies have become a favorite at my house and I knew I needed a version that was more festive for the holidays.

Think of these cookies with all the yummy things about my brownie cookies, thin mints, and iced gingerbread cookies, rolled into one!

A crisp outside chewy inside ultra chocolatey cookie laced with peppermint and mocha flavors, dipped in white icing and sprinkled with crushed candy canes!

Grain free holidays definitely never tasted this good!

What You Need to Make These Paleo Peppermint Mocha Cookies

These cookies are pretty simple and easy to make (no excuse not to try!)

Here’s everything you’ll need for these peppermint mocha cookies:

Cookie Dough:

eggs
maple sugar or coconut sugar
refined coconut oil
unsweetened cocoa powder or raw cacao powder
pure vanilla extract
peppermint extract
blanched almond flour
espresso powder
baking soda
sea salt
dark chocolate chips, or chopped dark chocolate

Icing:

organic powdered sugar or powdered monk fruit sweetener
almond milk,
vanilla extract
Crushed candy canes, optional

How to Make Grain Free Peppermint Mocha Cookies

Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.

In a large bowl using a whisk or electric hand mixer, cream together the egg and egg yolk with the sugar, coconut oil, cocoa powder, vanilla and peppermint extracts until smooth.

Add in the almond flour, espresso powder, baking soda and salt and continue to mix until a dough forms. Stir in the chocolate chips evenly with a spoon.

Chill the dough for 20 minutes in the refrigerator to firm up before scooping.

Using a medium cookie scoop (about 1.5 tablespoons) scoop the dough onto the prepared baking sheets about 2” apart.

Bake each baking sheet one at a time in the preheated oven for 10 minutes.

Remove and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.

While the cookies cool, make the icing. In a medium mixing bowl, whisk together the powdered sugar or sweetener with the almond milk and vanilla extract.

If the icing is too thick, whisk in just a few more drops of almond milk to get the right consistency for dipping the cookies.

Dip half of each cookie in the icing and place on a baking sheet to harden. Before the icing hardens, sprinkle crushed candy cane on the white icing, if desired.

Serve the cookies after the icing hardens, or keep in a sealed container at room temperature for up to 2-3 days.

I know you’ll love these as much as we did! Grab your ingredients and preheat your oven because it’s time to bake – let’s go!

Peppermint Mocha Cookies {Grain Free, Paleo}

Author: Michele

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Ingredients

Cookie Dough:

1 egg at room temperature
1 egg yolk at room temperature
1 cup maple sugar or coconut sugar
1/2 cup refined coconut oil melted and cooled slightly
2/3 cup unsweetened cocoa powder or raw cacao powder
1 teaspoon pure vanilla extract
3/4 teaspoon peppermint extract
3/4 cup + 1 Tablespoon blanched almond flour
1 tablespoon espresso powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup dark chocolate chips or chopped dark chocolate

Icing:

1 1/4 cup organic powdered sugar or powdered monk fruit sweetener
1 1/2 tablespoon almond milk
1/2 teaspoon vanilla extract
Crushed candy canes optional

Instructions

Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.
In a large bowl using a whisk or electric hand mixer, cream together the egg and egg yolk with the sugar, coconut oil, cocoa powder, vanilla and peppermint extracts until smooth.
Add in the almond flour, espresso powder, baking soda and salt and continue to mix until a dough forms. Stir in the chocolate chips evenly with a spoon.
Chill the dough for 20 minutes in the refrigerator to firm up before scooping.
Using a medium cookie scoop (about 1.5 tablespoons) scoop the dough onto the prepared baking sheets about 2” apart.
Bake each baking sheet one at a time in the preheated oven for 10 minutes. Remove and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
While the cookies cool, make the icing. In a medium mixing bowl, whisk together the powdered sugar or sweetener with the almond milk and vanilla extract. If the icing is too thick, whisk in just a few more drops of almond milk to get the right consistency for dipping the cookies.
Dip half of each cookie in the icing and place on a baking sheet to harden. Before the icing hardens, sprinkle crushed candy cane on the white icing, if desired. Serve the cookies after the icing hardens, or keep in a sealed container at room temperature for up to 2-3 days. Enjoy!