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+ servings
A towering stack of freshly baked cookies on the kitchen bench

Mexican Hot Chocolate Cookies {GF, V}

Naturopath Lauren Glucina
Healthy and delicious Mexican Hot Chocolate Cookies spiced with mesquite, ginger and cayenne. Gluten free, vegan and refined sugar free. Makes 12 cookies.
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Baking
Cuisine Gluten free, Vegan
Servings 12
Calories 205 kcal

Ingredients
  

DRY:

  • 1 cup sweet white sorghum flour
  • ¼ cup raw cacao powder
  • 2 teaspoons mesquite powder
  • 1 tablespoon flax meal
  • 1 teaspoon ginger powder
  • 1/8 – ¼ teaspoon cayenne pepper depending on your taste
  • ½ teaspoon sea salt coarse
  • ½ teaspoon baking soda

WET:

  • ½ cup homemade almond butter or natural, unsalted store-bought
  • ½ cup rice malt syrup
  • 2 tablespoons coconut oil liquefied

TO MIX THROUGH:

  • 40-50 g quality 70% dark chocolate chopped

TO DECORATE:

  • Cacao nibs
  • Coarse sea salt

Instructions
 

  • Pre-heat oven at 180˚C.
  • Sift dry ingredients into a large mixing bowl, stir to combine, then mix in the chopped chocolate.
  • Blend all wet ingredients till smooth, then pour over the dry mixture.
  • Use a spatula to fold the mixture together till it forms a dough.
  • Divide mixture into two balls, then make six smaller balls with each. Press onto a baking tray lined with baking paper, leaving space for the cookies to expand. Sprinkle a few cacao nibs over each.
  • Bake at 180˚C for 10 minutes.
  • Remove from oven and let cool, so cookies can set.
  • To serve, sprinkle a little coarse sea salt over the top.

Notes

Store in an airtight container. You may like to try switching the sorghum for oats.

Nutrition

Calories: 205kcal
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