Mexican Hot Chocolate Cookies, Gluten-Free/ Vegan
May 3rd, 2018 
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Mexican hot chocolate is delicious but as the weather starts to heat up, no one is thinking of hot chocolate. So let’s get creative and turn that hot chocolate into a cookie. Cookies are great year round. Not only are these cookies tasty but they are simple to make, gluten-free and vegan as well.
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Mexican Hot Chocolate Cookies, Gluten-Free/ Vegan
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makes 3 dozen
15 minutes
30 minutes
- 2 cups blanched almond flour
- 1/4 cup cocoa powder, dutch processed
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup plus 1 tablespoon coconut oil
- 1 ½ cup bittersweet dairy-free/vegan chocolate chips
- 1/4 cup maple syrup
- 2 teaspoon vanilla extract
- Preheat the oven to 350˚ F and line two baking sheets with parchment paper, if you planning on baking all the cookies at once. In a large bowl, with a whisk, mix together the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne.
- In a small microwave safe bowl, add ½ cup of chocolate chips with ¼ cup of coconut oil. Turn the microwave on 50% power, and microwave for 1 minute. Stir the chocolate and then microwave for another 30 seconds on 50% power. Give the chocolate another stir. If it’s not completely melted, repeat the same process in 30-second intervals, 50% power, until melted.
- Add the maple syrup and vanilla to the melted chocolate and mix well. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a spatula until well combined. Roll the dough into balls about 2-teaspoon each. Place on a cookie sheet about 2 inches apart from each other. Smash the balls flat with the bottom of a cup measure, they will be about 2-inches in diameter. Bake in the middle of the oven for 8-10 minutes, until the center of the cookies starts to crack. The cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
- While cookies are baking and cooling, melt the remaining cup of chocolate chips with 1 tablespoon of coconut oil in a clean microwave safe bowl. Follow the same process by microwaving on 50% power for 1 minute, stir, followed by 30-second intervals until melted.
- Once the cookies have cooled, dip each cookie in the melted chocolate and place on the parchment lined cookie sheet. Let the chocolate solidify and devour.
- Freeze the dough, just be sure to form them into balls first. I like to place the dough balls on a small plate or cookie sheet, freeze them for 20 minutes, then place them in a freezer bag.
- White chocolate more your style? Try dipping them in melted white chocolate instead.
