Peppermint Mocha Oatmeal Cookies (gluten-free, dairy-free option)

These Peppermint Mocha Oatmeal Cookies are a Holiday-flavored everything but the kitchen sink type of dessert! Made with chocolate, peppermint, oats, and instant coffee, these cookies are a personal favorite of mine. They’re the perfect Christmas cookie to make at home or share with family and friends.

I could never decide, so I made my Double Chocolate Oatmeal Cookies and shared the recipe recently. They’re one of my all time favorite cookies.

Let’s take that cookie and put a holiday spin on it, shall we? How about peppermint? And more chocolate? And… coffee?

Ingredients

3/4 cup gluten-free all purpose flour (or regular flour)

1/2 tsp baking soda

1/4 tsp salt

1/3 cup cocoa powder

1/2 cup butter, softened (dairy-free butter alternative or coconut oil)

1/2 cup brown sugar (or coconut sugar)

1/4 cup white sugar

1-1 1/2 tbsp instant coffee*

1 tsp vanilla extract

1/4-1/2 tsp peppermint extract*

1 egg

1 1/4 cups rolled oats (certified gluten-free)

3/4 cup chocolate chips (peppermint, milk, semi-sweet, or dark)

Optional: More chocolate, candy canes or sprinkles.

Instructions

To a small mixing bowl, add your flour, baking soda, salt, and whisk them together. Add your cocoa powder (through a fine mesh strainer, ideally) and whisk together till well combined.

In a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your instant coffee, vanilla and peppermint extract and beat together again. Lastly, add your egg and briefly mix it in.

Add your dry ingredients to your wet ingredients and stir them together till well combined. Add your oats and chocolate chips and fold them in, till well combined.

Let your batter rest and preheat your oven to 350 and line a pan with parchment paper (or spray with non-stick spray). *If your batter doesn't rest the cookies will spread too thin.

Using a small cookie scoop, scoop the dough onto your pans, evenly spaced apart with no more than 12 cookies per pan. Gently flatten the tops of your cookies (as these cookies don't spread much). Bake in the oven for 9-11 minutes, or till the edges of the cookies are set.

Let cool. Top with a chocolate drizzle and crushed candy canes sprinkled across the top, for some pizzazz! Devour!