Peppermint Mocha Lava Cookies

Peppermint Mocha Lava Cookies

Nothing warms our Christmas-loving souls more than a decadent festive cookie! These gooey, peppermint mocha bundles of deliciousness are the perfect treat to help you let your Christmas spirit take hold this festive season. Filled with a rich, gooey chocolate centre, these easy-to-make, melt-in-your mouth delights would be a welcome sight on any Christmas dessert table.


For the cookies

  • 1 egg – or flax egg
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • 2 tablespoons cacao
  • 1 tablespoon choc protein powder (or extra cacao powder)
  • 1/3 cup monk fruit sweetener
  • 1 teaspoon baking soda
  • 1 sachet Beforeyouspeak coffee — we used Adrenal Decaf Mocha here
  • A pinch salt
For the filling
  • 1 block (10-12 squares) dark chocolate + extra for drizzling
  • Crushed candy canes to sprinkle on top 


    1. Mix cookie dough.
    2. Freeze for 30 mins or chill in the fridge for 1-2 hrs or overnight.
    3. Scoop 1 tablespoon of dough, flatten, top with chocolate and then roll to a ball.
    4. Place on a baking sheet — they will spread so give them room.
    5. Bake at 175°C/ 350°F for 8-10 mins until edges are just set. *Note: they will be very soft
    6. Cool for 3-5 mins — they will be crispy on the edges & gooey in the middle.
    7. Drizzle with melted chocolate & sprinkle with crushed candy canes if you want.
    8. Devour!


    Makes 6 large or 10-12 small cookies.

    Recipe and image by Beforeyouspeak Ambassador @emsswanston