Go Back
+ 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



  • 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


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


  • 40-50 g quality 70% dark chocolate chopped


  • Cacao nibs
  • Coarse sea salt


  • 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.


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


Calories: 205kcal
Tried this recipe?Let us know how it was!