These delicious gluten free mocha cookies are like a mocha latte in cookie form! Our cookies are crisp on the edges and soft and chewy in the middle. This recipe is not only gluten free, but these are also vegan and peanut free as well.

With the holidays approaching, my mind is on all kinds of cookies we can make since Christmas is prime cookie-baking time. I have a list in my head of all the cookie flavors I’d love to develop and share, and I’m excited to share our mocha cookies this week!
Our recipe for chocolate and coffee cookies is based on our base recipe for our allergy friendly chocolate chip cookie recipe, which is one of our most popular cookie recipes.
It’s like your favorite mocha latte but made into a cookie that’s perfect for a little afternoon pick-me-up when you want a sweet treat.
Why you’ll love these cookies
Our allergy friendly mocha cookies are not only gluten free but they are also vegan as well (no dairy or eggs). But you won’t even notice they are free of multiple allergens they are so yummy!
These cookies have crisp edges and a soft and chewy center. If you love crunchy cookies, you can bake these a little longer and leave them on the cooling rack longer. So you can make the texture of these to suit your preference.

How to make gluten free mocha cookies
These cookies are really easy to make, no egg substitute needed for these! Here are the steps to make these cookies, this is just an overview, the full recipe is at the end of the post.
- For the mocha cookies:
- Preheat the oven to 350 degrees F and line a cookie sheet pan (or 2) with parchment paper and set aside.
- In a large bowl, use a hand mixer to beat together the room-temperature dairy-free butter, sugar, brown sugar, vanilla, and coffee powder until creamy.
- Next, mix in the all purpose gluten free baking mix, cocoa powder, and baking soda. We use the King Arthur gluten free all purpose baking mix, but if you use a different brand of flour or baking mix, you’ll want to use one that has xanthan gum in it.
- Add the sorghum flour and the dairy free milk and mix again until a thick cookie dough forms. You might need to press the dough together but it should be easy to roll into balls and not too sticky or too dry.
- You can hand mix in some allergy friendly chocolate chips or white chocolate chips in at this point if you want (we left them out of our cookies).
- Roll the dough into 1-inch balls and place on the cookie sheet pan and bake for 11 minutes for softer cookies (12-13 minutes for crunchier cookies). You don’t have to press the cookie balls down, the cookies will spread as they bake.
- Remove from the oven and allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.

Making the coffee white chocolate drizzle
Here are the steps to make the coffee white chocolate drizzle for the top of the cookies:
- For the coffee white chocolate drizzle:
- Once the cookies are completely cooled, make the white chocolate drizzle by melting the dairy-free white chocolate in the microwave in a small dish for 30-second intervals, stirring each time, until the white chocolate is melted.
- Stir the coffee powder and a dash of cinnamon into the white chocolate and stir to mix.
- Using a drizzle spoon, drizzle the white chocolate over the cookies and let the chocolate set completely before storing or serving.
If you don’t have dairy-free white chocolate for the cookie drizzle, or you don’t like white chocolate, you can make a coffee icing drizzle instead.
Here’s the cinnamon coffee icing recipe you can use if you want instead:
- 2 teaspoons dairy free milk
- 1/4 cup + 2 Tablespoons powdered sugar
- 1/8 teaspoon coffee powder (or 1/4 teaspoon for more coffee flavor)
- 1/8 teaspoon ground cinnamon
UPDATE on the King Arthur all-purpose gluten free baking mix (fall/winter 2024)
We have used the King Arthur all-purpose gluten free baking mix for quite a few of our recipes, King Arthur Baking Company recently reformulated their gluten free baking mix to be better for biscuits.

The change in their baking mix resulted in slightly more dry and grittier texture for these chocolate cookies.
After doing some tests on these mocha cookies with the updated King Arthur gluten free all purpose baking mix, we discovered that this has a better texture adding 2 additional tablespoons of dairy free butter to 1 batch of cookies. We updated the recipe card with this change.
This cookie ends up being crisp on the edges and chewy in the middle. If you want a slightly thicker and softer cookie, add 2 Tablespoons of ground flaxseed to this cookie dough.
Check out our other delicious cookie recipes!
- Sunbutter Chocolate Chip Cookies
- Allergy Friendly Funfetti Cookies
- Gluten Free White Chocolate Matcha Cookies
- Gluten Free Lemon Shortbread Cookies

Gluten Free Mocha Cookies (Dairy Free and Vegan)
Ingredients
Gluten free mocha cookies
- ½ cup + 2 Tablespoons dairy free/vegan butter, softened (we recommend Country Crock Plant Butter sticks or Violife butter)
- ½ cup unbleached cane sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon powdered coffee (I used Starbucks coffee powder/instant coffee)
- 1 cup King Arthur gluten free all-purpose baking mix (see note below)
- ¼ cup cocoa powder
- ¼ teaspoon baking soda
- ¾ cup Authentic Foods superfine sorghum flour
- ¼ cup rice milk or other dairy free milk such as oat milk
White chocolate coffee drizzle
- ⅓ cup allergy friendly white chocolate chips (we used Enjoy Life mini white chocolate chips)
- ⅛ teaspoon coffee powder
- ⅛ teaspoon cinnamon
Instructions
For the mocha cookies:
- Preheat the oven to 350 degrees F and line a cookie sheet pan (or 2) with parchment paper and set aside.
- In a large bowl, use a hand mixer to beat together the room-temperature dairy-free butter, sugar, brown sugar, vanilla, and coffee powder until creamy.
- Next, mix in the all purpose gluten free baking mix, cocoa powder, and baking soda. We use the King Arthur gluten free all purpose baking mix, but if you use a different brand of flour or baking mix, you’ll want to use one that has xanthan gum in it.
- Add the sorghum flour and the dairy free milk and mix again until a soft cookie dough forms. The dough will be a little soft, but will still be easy to roll into balls.
- You can hand mix in some allergy friendly chocolate chips or white chocolate chips in at this point if you want (we left them out of our cookies).
- Roll the dough into 1-inch balls and place on the cookie sheet pan and bake for 11 minutes for softer cookies or 12-13 minutes for crunchier cookies. You don't have to press the cookie balls down, the cookies will spread as they bake.
- Remove from the oven and allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
For the coffee white chocolate drizzle:
- Once the cookies are completely cooled, make the white chocolate drizzle by melting the dairy-free white chocolate in the microwave in a small dish for 30-second intervals, stirring each time, until the white chocolate is melted.
- Stir the coffee powder and a dash of cinnamon into the white chocolate and stir to mix.
- Using a drizzle spoon, drizzle the white chocolate over the cookies and let the chocolate set completely before storing or serving.
- Store the cookies in an airtight container at room temperature for up to 4 days.
Notes
-
- 2 teaspoons dairy free milk
-
- 1/4 cup + 2 Tablespoons powdered sugar
-
- 1/8 teaspoon coffee powder (or 1/4 teaspoon for more coffee flavor)
-
- 1/8 teaspoon ground cinnamon
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.