MEXICAN HOT CHOCOLATE COOKIES

Mexican Hot Chocolate Cookies image

Mexican hot chocolate, flavored with warm spices like cinnamon and chiles, is delicious. Let's get creative and turn that hot chocolate into a cookie. Not only are these cookies tasty but they are simple to make, gluten-free and vegan as well.

Provided by Danielle Alex

Categories dessert

Time 50m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

2 cups blanched almond flour
1/4 cup Dutch-process cocoa
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 1/2 cups bittersweet dairy-free and vegan chocolate chips
1/4 cup plus 1 tablespoon coconut oil
1/4 cup maple syrup
2 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
Whisk the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne together in a large bowl.
In a small microwave-safe bowl, combine 1/2 cup of chocolate chips with 1/4 cup of the coconut oil. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again; if it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
Stir the maple syrup and vanilla into the melted chocolate. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a rubber spatula until combined.
Roll the dough into balls, using about 1 tablespoon of dough for each. Place the balls on 2 of the baking sheets about 2 inches apart. Smash the balls flat with the bottom of a measuring cup until each is about 2 inches in diameter. Bake until the center of the cookies starts to crack, 8 to 10 minutes; the cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
While cookies are baking and cooling, combine the remaining 1 cup chocolate chips with the remaining 1 tablespoon coconut oil in a clean microwave-safe bowl. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again. If it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
Once the cookies have cooled, dip half of each cookie in the melted chocolate and place on another parchment-lined baking sheet. Let the chocolate harden, and enjoy.