Mexican Hot Chocolate Cookies, Gluten-Free/ Vegan

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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.

Mexican Hot Chocolate Cookies, Gluten-Free/ Vegan

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Serves makes 3 dozen
Prep Time 15 minutes
Total Time 30 minutes
Rating
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
DK Tips
  • 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.
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