Peppermint Mocha Cookies
Recipe type: Cookie, Dessert
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 14
A holiday classic! You would never know the base of these cookies is made from black beans. Soft, chewy, pepperminty, and delicious.
  • • 1 can no-salt-added black beans, rinsed well
  • • 2 Tablespoons almond milk
  • • 1½ Tablespoons brewed coffee
  • • 1.5 Tablespoons peanut butter (or nut butter of choice)
  • • 2 Tablespoons coconut oil
  • • 4 Tablespoons whole wheat flour
  • • ¼ cup unsweetened cocoa powder
  • • ½ cup sugar
  • • 1 teaspoon baking powder
  • • 1 teaspoon vanilla extract
  • • peppermint extract * start with 2-3 drops, then taste and add according to how strong of peppermint flavor desired- remember you can always add more, start small
  • • pinch of cinnamon
  • • pinch of salt
  • • candy Canes- crushed
  • • ⅓ cup dark chocolate chips, and extra for sprinkling if wanted
  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. Combine black beans, milk, peanut butter, and coconut oil in a food processor and process until smooth.
  3. Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.
  4. Stir in ⅓ cup dark chocolate chips.
  5. Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.
  6. Bake for 8 minutes.
  7. Remove and sprinkle crushed candy cane pieces- lightly pressing them in. Place back in oven and bake for another 2-3 minutes.*
  8. (total cook time is around 10-11 minutes depending on your oven)
  9. Let cool slightly, then put on a baking rack until they are cooled completely.
Recipe by Cuckoo Kitch'n at