Double Chocolate Peppermint Mocha Cookies
Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut sugar
- 1 TBSP maple syrup or honey
- 1 egg
- 1 1/2 tsp. vanilla extract
- 1 tsp. peppermint extract
- 1 1/2 tsp. instant coffee or espresso granules
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1 tsp. ground cinnamon
- 1 cup gluten-free 1:1 flour blend such as Bob's Red Mill
- 1/2 tsp. baking soda
- 1/2 - 2/3 cup dairy-free chocolate chips
Instructions
- In a large mixing bowl, combine the applesauce, coconut sugar, maple syrup/honey, egg, vanilla, and peppermint extract. Mix well.
- Slowly add the dry ingredients, and then use a rubber spatula to fold in the chocolate chips. Mix well.
- Cover the mixture and place in the fridge for at least 90 minutes to chill. (For best results, refrigerate overnight). Alternately, place the bowl in the freezer for 10-15 minutes, or until chilled and no longer sticky.
- Once ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Use a small cookie scoop to scoop dough onto a cookie sheet. Space each dough ball about 1" (or a little less) apart - the goal is to have around 16 dough balls per sheet.
- Optional: use the palm of your hand to flatten each dough ball just slightly. If you choose not to, you will get a very thick and chewy cookie (which I personally prefer).
- Bake for 10-14 minutes, or until the bottoms are just browned and the tops are puffy and set in place. Rotate the cookie trays halfway through baking.
- Once done, remove from the oven and allow the cookies to cool for 4-5 minutes on their trays. After, transfer to a cooling rack and allow to cool completely.
Notes
If you do not have coconut sugar, you can substitute with sugar or brown sugar.
Instead of chocolate chips, you can also use peppermint baking chips.