Gluten Free Mocha Cookies (Dairy Free and Vegan)
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. Gluten free, dairy free, egg free, vegan, peanut free
Servings 24 cookies
Calories 131kcal
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
Update on the King Arthur baking mix (fall/winter 2024): King Arthur recently updated their formula for their gluten free all purpose baking mix. This resulted in a slight texture change, so I updated this recipe with an additional 2 Tablespoons of dairy free butter to improve the texture with the new flour formula (this change is already reflected in the recipe card).
If you'd like even softer cookies, you can mix in 2 Tablespoons ground flaxseed to add softness to these cookies.
If you don't have allergy friendly white chocolate or don't like white chocolate, you can use an icing drizzle instead:
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- 2 teaspoons dairy free milk
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- 1/4 cup + 2 Tablespoons powdered sugar
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- 1/8 teaspoon coffee powder (or 1/4 teaspoon for more coffee flavor)
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- 1/8 teaspoon ground cinnamon
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 54mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin A: 0.03IU | Vitamin C: 0mg | Calcium: 21mg | Iron: 1mg
