Peppermint Mocha Vegan Brownie Cookies
These Peppermint Mocha Vegan Brownie Cookies are absolutely amazing. They are soo rich and fudgy, but the fresh peppermint balances out the rich chocolate flavour SO well. Peppermint mochas are nostalgic for me at Christmas time, so I figured I should definitely make a cookie inspired by the drink. These cookies have a deep chocolate flavour with refreshing peppermint and coffee!! YUM!
Okay let’s talk about the texture now… These peppermint mocha vegan brownie cookies are suuper fudgy and amazing. They’ve got some chocolate chunks throughout so you get a fun extra chocolatey surprise every other bite or so. 🙂 Then the edges of the cookies have a bit of crunch which is exactly what you want, a nice mix of crunch and fudgey goodness!!
I decorated these cookies with melted vegan white chocolate and crushed peppermint candy canes to make them extra festive, but that is totally optional. The cookies are amazing with or without the decorations. I will say though… it sure makes the cookies extra cute for gifting around the holiday season!! And I loooove making Christmas cookie boxes and giving them away as presents. The toppings also add another level of flavour but also a bit of crunch from the candy. But the cookies definitely stand great on their own as well!
These Peppermint Mocha Vegan Brownie Cookies are so quick and easy to bake which makes them even more amazing. You do not have to chill the cookie dough, so you can have these drool worthy cookies ready to eat in 30 minutes or less! Dreamy!!
So give these Peppermint Mocha Vegan Brownie Cookies a chance and I’m sure you won’t regret it!! They’ve got everything you could possible want in a holiday cookie!! Let me know what you think about these plant based cookies. Enjoy! 🙂
More holiday recipes like these Peppermint Mocha Vegan Brownie Cookies on my blog:
Peppermint Mocha Vegan Brownie Cookies
Ingredients
- 114 g unsalted vegan butter, room temperature
- 160 g light brown sugar
- 24 g white granulated sugar
- 20 g unsweetened applesauce
- 1 ⅓ tsp pure vanilla extract
- 1 tbsp instant coffee powder or espresso powder
- 1 ½ – 2 tsp pure peppermint extract
- 42 g unsweetened cocoa powder
- ½ tsp baking soda
- fine sea salt
- 152 g all-purpose flour
- ¾ cup vegan dark chocolate chunks
- vegan white chocolate for decorating add an optional tsp of coconut oil to help decorate with the chocolate
- candy canes for decorating
Instructions
- Preheat the oven to 175° C and prepare two baking sheets.
- Chop the dark chocolate chunks, and set aside.
- Cream the butter with the sugars in a medium mixing bowl until nice and fluffy.
- Mix together the vanilla with the coffee powder in a little bowl so the coffee powder dissolves.
- The amount of peppermint extract depends on the quality of your peppermint extract, and your personal taste. I recommend 1 ½ to 2 tsp peppermint extract in this recipe. Begin with the lower amount, then sample and adjust to your taste. Add the coffee mix, the peppermint and the applesauce to the creamed butter and sugar. Mix until combined.
- Using a large sieve, add in the cocoa powder, flour, baking soda, and salt in a smaller mixing bowl.
- Add the dry ingredients to the wet. Mix until almost combined then add the dark chocolate chunks, saving a few to be added to the tops of the cookies before going in the oven. In the beginning it will seem to be a bit dry but once the ingredients are combined it will be the perfect texture. Mix only until just combined, do not overmix the cookie dough.
- Spoon out the cookie dough in round dough balls. Then press in a few chocolate chunks on each cookie.
- Bake the cookies one sheet at a time for about 10 minutes. This depends on your oven, but the cookies are ready once the edges are set and the middle should look very soft. The cookies will continue to bake on the cookie sheets once they are out of the oven.
- If you are decorating the cookies, let them completely cool before decorating.
- Melt the vegan white chocolate carefully in the microwave or in a water bath on the stove.
- Crush the candy canes.
- Dip each cookie in the melted white chocolate, or drizzle the white chocolate. Then sprinkle on the crushed candy canes. Let the chocolate set before enjoying!
- Store the cookies in an airtight container, and they are best enjoyed within a few days. Enjoy!
3 thoughts on “Peppermint Mocha Vegan Brownie Cookies”