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Crumbl Copycat Peppermint Mocha Cookies

These Crumbl Copycat Peppermint Mocha Cookies are soft, fudgy, and perfectly festive! Made with almond flour, coconut sugar, and a touch of peppermint, they’re gluten-free, refined sugar-free, and topped with a creamy vanilla frosting and crushed candy canes for the ultimate holiday treat.
Prep Time10 minutes
Cook Time10 minutes
Decorating Time10 minutes
Total Time30 minutes
Course: Dessert
Keyword: gluten-free, refined sugar free
Servings: 8 large cookies

Ingredients

For the Peppermint Mocha Cookie Base:

  • 1 ½ cups almond flour
  • ¼ cup tapioca flour or arrowroot starch
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup grass-fed butter or coconut oil softened (not melted)
  • ½ cup coconut sugar
  • 1 large egg room temperature
  • ½ tsp vanilla extract
  • 2 tbsp vanilla kefir adds moisture and a subtle tang
  • 1 tsp peppermint extract

For the Cream Cheese Frosting:

  • 6 tbsp cream cheese or dairy-free cream cheese, softened
  • ¼ cup grass-fed butter or vegan butter softened
  • ¼ cup powdered monk fruit sweetener
  • 1 tsp vanilla extract
  • Crushed candy canes for topping

Instructions

Preheat the oven:

  • Set to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the dry ingredients:

  • In a medium bowl, whisk together almond flour, tapioca flour, cocoa powder, baking soda, and salt.

Cream the wet ingredients:

  • In a large bowl, beat butter (or coconut oil) and coconut sugar until light and creamy (about 1 minute). Add the egg, vanilla, kefir, and peppermint extract. Beat until smooth.

Combine:

  • Add the dry ingredients to the wet ingredients and stir until a soft, thick dough forms.

Shape:

  • Scoop into 8 large dough balls (about 3 tablespoons each) and gently flatten to ½ inch thick.

Bake:

  • Bake for 10–11 minutes, until edges are set but centers look soft. Let cool on the pan for 10–15 minutes — they’ll firm up as they cool.

Make the frosting:

  • Beat together cream cheese, butter, powdered monk fruit sweetener, and vanilla until fluffy.

Frost & decorate:

  • Once cookies are completely cool, pipe or spread frosting on top. Finish with a sprinkle of crushed candy canes for that festive sparkle!