Fudgy Peppermint Mocha Cookies

Yields: 24 cookies

These are some of my all-time favorite cookies! They taste incredibly decadent, like a cross between cookies and brownies, and the combination of peppermint, chocolate, and coffee is absolutely irresistible. Especially when you eat one warm when the chocolate chips are still melty and gooey! The cookies will last for at least a week if stored in an airtight container—if they last that long!

1 ⅓ cups (160g) white whole wheat flour or gluten-free* flour (measured like this)
⅔ cup (53g) unsweetened cocoa powder (measured like this)
1 tsp cornstarch
1 tsp baking powder
½ tsp salt
3 tbsp (42g) unsalted butter, melted
2 tbsp (30mL) nonfat milk, room temperature
4 tsp instant coffee crystals
2 large egg whites, room temperature
1 tsp peppermint extract
1 cup (192g) coconut sugar
4 tbsp (56g) dark chocolate chips
2 tbsp (28g) miniature chocolate chips, divided

Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter and milk. Stir in the instant coffee until fully dissolved. (It takes a little bit of time, so be patient!) Whisk in the egg whites and peppermint extract. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to your desired thickness and width using the spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.

Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the whole wheat pastry flour. In a pinch, regular whole wheat flour may be substituted as well, but the cookies may have a faint “wheat-y” taste.

For a gluten-free flour, I recommend the following: ⅓ cup (40g) millet flour, ⅓ cup (40g) tapioca flour, ¼ cup (28g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

Be extremely careful when measuring the cocoa powder! Too much will dry out your cookies and make them taste bitter. I highly recommend a kitchen scale (I own this one) for measuring both the cocoa powder and flour to avoid that issue!

The cornstarch helps keep the cookies soft and chewy.

Do not substitute coconut oil for the butter! The instant coffee does not dissolve in coconut oil. Earth Balance buttery sticks or stick-style margarine may be substituted for the butter.

Any milk may be substituted for the nonfat milk.

Light brown sugar may be substituted for the coconut sugar. Do not substitute a liquid sweetener (i.e. honey, pure maple syrup, or agave) because the cookie dough will be too runny.

Semisweet chocolate chips may be substituted for the dark chocolate chips.

If you aren’t a coffee fan, the instant coffee may easily be omitted for plain chocolate peppermint cookies!

This recipe is easily halved, and it also freezes really well.

{gluten-free, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/12/15/fudgy-peppermint-mocha-cookies/