Peppermint Mocha Brownie Cookies – soft and chewy, minty chocolate chunk cookies with hints of coffee. Gluten Free & Paleo
Minty, coffee flavored double chocolate cookies with crushed candy cane topping? Yep. That’s happening.
Hello again from England!
Mike and I flew in on Thursday morning and I’m reeeeally struggling to throw myself back into the usual grind. I had such a lovely time in Arizona visiting family. I had to force myself to complete as little online work as I could get away with so that I didn’t spend all day everyday sitting down in front of a computer. It was so great.
But now that we’re back from our trip it’s time to jump back into the swing of things because Christmas is right around the corner and I am ready to BAKE. Which is why we’ve only been back for 4 days now and I’ve already made 5 batches of these cookies. Two to get the recipe just right and then three to test it for good measure. What a drag. ?
Making of: Peppermint Mocha Brownie Cookies
What do you do when you can’t decide between making brownies and cookies? Make both! At once! And then throw in coffee and peppermint flavors to really make your cookies shine.
Not only are these brownie cookies undetectably gluten free, but they’re actually paleo too in case you want to indulge a little within the confines of your diet. BUT if you don’t actually have time for paleo baking and the more specialty ingredients required then that’s totally fine. Just swap the tapioca starch witch cornstarch and use white or brown sugar in place of coconut sugar. Easy as that.
So if you’re ready for a little holiday cheer right about now go start up your tree lights, put on some Christmas music and let’s make some brownie cookies!
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Paleo Peppermint Brownie Cookies
Paleo Peppermint Brownie Cookies - soft and chewy, minty chocolate chunk cookies with hints of coffee. Made in one bowl in less that 30 minutes! Gluten Free & Paleo
Ingredients
- 1/2 cup (59 g) grams cocoa powder
- 1 cup (180 g) coconut sugar
- 1 cup (113 g) tapioca starch
- 1/2 teaspoon baking soda
- 1 teaspoon instant coffee powder (or espresso powder)
- 1/2 teaspoon salt
- 1/2 cup (104 g) coconut oil, melted
- 2 tablespoons maple syrup
- 3/4 teaspoon peppermint extract
- 1 egg
- 1/4 cup (44 g) dark chocolate chips
- crushed candy cane for topping, optional
Instructions
- Preheat the oven to 350°F/180°C and grease or line a large cookie sheet.
- In a large mixing bowl whisk together the cocoa powder, coconut sugar, tapioca starch, baking soda and instant coffee powder salt until well mixed.
- Add the melted coconut oil, maple syrup and peppermint extract and stir. Add the egg and mix until fully combined. Stir in the chocolate chips.
- Cover and refrigerate for 15 minutes to chill the dough. This should help keep the cookies from spreading too much as they bake.
- Drop rounded balls of cookie dough, about 1.5 tablespoons worth of dough, on a cookie sheet leaving at least 2 inches in between each ball and bake for 10-11 minutes. Remove the cookies from the oven and let cool on the sheet for at least 10 minutes. After the cookies have cooled, gently transfer them to a cooling rack and let cool completely. Sprinkle with crushed candy cane and enjoy!
Notes
You can substitute coconut sugar with white or brown sugar and corn starch with tapioca starch.
Jamie Adams says
Hi! This recipe looks amazing! My favorite flavor combination and I can’t wait to try them! I was hoping to get some clarification, though, on the coconut oil. Is the amount needed measured before or after melting? TIA!
Sarah Nevins says
Hi Jamie! I recommend melting the oil before measuring – it will be much easier to get an accurate amount that way. Hope you enjoy the cookies!
Amanda says
I’m sincerely confused how so many ladies have had success with this recipe. I followed exactly and it’s one large blob on the baking sheet. I chilled in the freezer for 30 minutes. I’m so sad, I have a cookie GF DF cookie exchange tomorrow and I’ve just spent so much time on this. Not to mention the cost of ingredients. Major bummer.
Sarah Nevins says
Hi Amanda! I’m really sorry to hear these didn’t work out for you! Can I ask how you measured the ingredients (kitchen scale/measuring cups)?
The reason I ask is because I tested the recipe again after your comment because I was concerned I may have messed something up the last time I made an edit to the recipe, but the cookies came out as they should.
If you used measuring cups it possible that the cocoa powder/tapioca amounts may have been slightly under which would have led to them spreading too much in the oven. I find with grain free baking it’s even more crucial to get exact measurements compared to baking with regular gluten free all purpose flour blends. I could still be off here, but that would be my best guess as to what went wrong.
Y. Mahoney says
These came out great but had the same issue as one other person that commented. They did not change shape for me when I baked them. However they still tasted delicious! I’ll be sure to shape them prior to baking next time though!
Sarah Nevins says
Glad you still enjoyed them! I’ll make sure to test out the recipe again soon to see what’s up!
Melanie says
I made these and the flavor is fantastic but they turned out as one big sheet of cookie that just broke up when I tried to pull off the sheet. Not sure what I did wrong but these did not turn out!
Sarah Nevins says
Oh no! I’ve made these recently and I’ve added a step to chill the dough a bit before baking. I think the coconut oil makes these cookies a little more unpredictable with spread, but chilling the dough first should help.