Eggless Peppermint Mocha Cookies with whole wheat and totally egg free; now that is a healthy cookie I would love to have a bite of! Make these crispy, flaky and buttery black beauties with just a few ingredients and impress your family and friends this Christmas! Coat them with peppermint laced chocolate for a more decadent experience!!
The last batch of cookies I had made, cardamom and cinnamon green tea shortbread cookies were gone in no time! As I love chocolate in any form, this time I was looking to make a chocolate cookie.
I had a bottle of peppermint extract lying in my kitchen drawer and as you all know; chocolate and peppermint flavors are a match made in heaven (which reminds me of the cool, chocolaty candy I have always loved, Andes thin mints)!
So, to indulge in the baker and foodie in me, I came up with this recipe inspired by my favorite food blogger Sally of Sally’s Baking Addiction who has come up with many cookies with the awesome combination of chocolate and mint!
All you need is just butter, sugar, cocoa powder, flour (I have used whole wheat to make it healthier), vanilla extract and peppermint extract. I love the flavor of coffee in my chocolate cookies and cakes, so I decided to mix in some instant coffee powder (we need “peppermint mocha” right?); coffee enhances the flavor of chocolate in any dish!
If you do not like the flavor of peppermint or cannot get the bottle of extract, you can skip it, the cookies will still come out crispy, buttery and oh so yummy, but do try making it with the peppermint extract (NOT the mint extract), you will fall in love with the flavor!
Just mix the dry ingredients with beaten butter and sugar, make a soft dough, chill, roll, cut out into your favorite shape and bake; that is it! They turn out so buttery, flaky and crispy with a mild sweetness and kick of peppermint and coffee! You can even form them into logs, like I have done in this recipe, cover in plastic wrap and chill for a few hours or even a couple of days! When you are ready to bake, remove from fridge, slice and bake!
I wanted more chocolate, so the crazy chocoholic in me decided to dip some of these in more chocolate which had more peppermint in them! Crazy, am I not? Just melt your favorite kind of chocolate, add some vegetable oil and peppermint extract and coat the cookies in them before allowing to them to set; (adding peppermint extract to melted chocolate sometimes will seize the chocolate to a hard mess; addition of oil will prevent it).
Bake up a batch of these scrumptious crispy and healthy delights soon and enjoy chilled or at room temperature with a cup of cold milk or hot tea/coffee!! I love to box them up and share with my family and friends as a just-like-that gift!
Make these easy, healthy, eggless peppermint mocha cookies, with or without coating them with chocolate, this Christmas and enjoy these holidays with more fun and flavors!
How to make Peppermint Mocha Cookies with step-by-step method:
In a medium sized bowl, sift whole wheat flour, cocoa powder, coffee powder, baking powder and salt together to distribute everything equally. You can use a whisk to mix the ingredients too.
In another large bowl, beat softened butter and powdered sugar using a hand mixer until light and fluffy. Beat in the vanilla essence and peppermint extract; beat again to incorporate fully.
On low speed, slowly mix in the dry ingredients in batches until just mixed; do not over beat!
Do the rest of the process by hand to make a soft dough taking care not to overwork the dough.
Divide the dough into two portions and cover with plastic wrap. Place in refrigerator to chill for at least 30 minutes.
Remove dough from refrigerator about 10 minutes before rolling it out.
Preheat oven to 350F or 180 C.
Lightly grease a large baking sheet or pan and keep aside.
Remove dough from wrap and gently pat with hands on a piece of parchment paper.
Place another piece of parchment paper on top and using a rolling pin, roll to about ¼ inch thickness.
Using a round cookie cutter (about 2 to 3 inches in diameter; I have used a 3-inch one), cut into circles and transfer to the greased baking pan.
Re-roll the remaining cut dough, roll out and cut out.
Bake the rolled peppermint mocha cookie dough for about 14 to 15 minutes; remove from oven and let cool on baking pan for about a minute; at this stage the cookies will be soft.
Remove from pan and cool completely on cooling wire rack.
Continue with the second half of the dough.
Once the cookies are baked, you can enjoy these buttery and mildly sweet whole wheat cookies (with a dash of peppermint and coffee) as such or to make it more decadent, dip in melted chocolate!
I have dipped only a few of them in chocolate as sometimes we love to enjoy simple plain cookies.
To make chocolate dipped peppermint mocha cookies:
Melt chopped chocolate in a microwave in 15-second bursts, stirring in between or over a double boiler like I have shown here.
Once the chocolate has completely melted, stir in ¼ tsp vegetable oil and ¼ to ½ tsp peppermint extract
Dip the cooled peppermint mocha cookies in the melted chocolate using a spoon to coat completely on both side, remove using a fork, gently tapping the fork on the side of the bowl to allow excess chocolate to drip and gently place on parchment paper-lined baking pan to set.
For a festive look, I have sprinkled some silver sugar balls over them while the chocolate has not yet set; you can use any colored sprinkle or any other topping you have.
Let cool completely to set the chocolate (either in the fridge or over the counter) and gently remove from the parchment paper.
Enjoy these scrumptious but healthy whole wheat chocolate mocha peppermint cookies, plain or chocolate coated, with a large glass of cold milk or even as a snack with your evening chai or coffee.
These chocolate coated cookies taste yummy when thoroughly chilled, you should try it. The cold cookie totally complements the cool flavor of the peppermint!
These crunchy, buttery black beauties make a great edible gift too! Just box them up, and gift to your loved ones!
Enjoy!!
You must try these other cookies that you will enjoy as much:
Eggless Karachi Biscuits/Candied Fruit Cookies
Eggless Peanut Butter Kiss Cookies
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup cocoa powder
- 1 tsp instant coffee powder
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup softened unsalted butter
- ¾ cup powdered sugar
- 1 tsp vanilla
- ¼ tsp to ½ tsp peppermint extract
- 1 cup chopped dark chocolate
- ¼ tsp oil
- ¼ to ½ tsp peppermint extract
- Silver edible sugar sprinkles
Instructions
- In a medium sized bowl, sift whole wheat flour, cocoa powder, coffee powder, baking powder and salt together to distribute everything equally. You can use a whisk to mix the ingredients too.
- In another large bowl, beat softened butter and powdered sugar using a hand mixer until light and fluffy. Beat in the vanilla essence and peppermint extract; beat again to incorporate fully.
- On low speed, slowly mix in the dry ingredients in batches until just mixed; do not over beat!
- Do the rest of the process by hand to make a soft dough taking care not to overwork the dough.
- Divide the dough into two portions and cover with plastic wrap. Place in refrigerator to chill for at least 30 minutes.
- Remove dough from refrigerator about 10 minutes before rolling it out.
- Preheat oven to 350F or 180 C.
- Lightly grease a large baking sheet or pan and keep aside.
- Remove dough from wrap and gently pat with hands on a piece of parchment paper.
- Place another piece of parchment paper on top and using a rolling pin, roll to about ¼ inch thickness.
- Using a round cookie cutter (about 2 to 3 inches in diameter; I have used a 3-inch one), cut into circles and transfer to the greased baking pan.
- Re-roll the remaining cut dough, roll and cut out.
- Bake the rolled peppermint mocha cookie dough for about 14 to 15 minutes; remove from oven and let cool on baking pan for about a minute; at this stage the cookies will be soft.
- Remove from pan and cool completely on cooling wire rack.
- Continue with the second half of the dough.
- Once the cookies are baked, you can enjoy these buttery and mildly sweet whole wheat cookies (with a dash of peppermint and coffee) as such or to make it more decadent, dip in melted chocolate!
- I have dipped only a few of them in chocolate as sometimes we love to enjoy simple plain cookies.
- Melt chopped chocolate in a microwave in 15-second bursts, stirring in between or over a double boiler.
- Once the chocolate has completely melted, stir in ¼ tsp vegetable oil and ¼ to ½ tsp peppermint extract.
- Dip the cooled peppermint mocha cookies in the melted chocolate using a spoon to coat completely on both side, remove using a fork, gently tapping the fork on the side of the bowl to allow excess chocolate to drip and gently place on parchment paper-lined baking pan to set.
- For a festive look, I have sprinkled some silver sugar balls over them while the chocolate has not yet set; you can use any colored sprinkle or any other topping you have.
- Let cool completely to set the chocolate (either in the fridge or over the counter) and gently remove from the parchment paper.
- Enjoy these scrumptious but healthy whole wheat chocolate mocha peppermint cookies, plain or chocolate coated, with a large glass of cold milk or even as a snack with your evening chai or coffee.
- These chocolate coated cookies taste yummy when thoroughly chilled, you should try it. The cold cookie totally complements the cool flavor of the peppermint!
- These crunchy, buttery black beauties make a great edible gift too! Just box them up, and gift to your loved ones!
Notes
You can use all-purpose flour instead of whole wheat instead.
If you do not want to roll the cookies and then cut them out (some people find it difficult to handle the dough) into whatever shape you want, you can form the cookie dough into two logs, wrap in plastic and chill thoroughly. Just before baking, remove, cut into ¼ inch slices and bake. For the coating, use any kind of chocolate; dark, milk or white.
I love just a whiff of the peppermint flavor, so I have used only ¼ tsp in my cookie and ¼ in my chocolate coating; feel free to use more but not more than ½ tsp!
Store leftovers in airtight containers.
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This eggless peppermint mocha cookies looks so Delish... Love the use if while wheat!!
Thanks a bunch Soniya 🙂
Can I use ginger powder in these instead of paper mint extract
Sure Vidhi 🙂 Should be ok; will give it a nice gingery touch...let me know how it turns out!! Thanks so much for stopping by 🙂 🙂
Looking too good...
Thanks so much Samira 🙂 🙂