Healthy and delicious Mexican Hot Chocolate Cookies spiced with mesquite, ginger and cayenne. Gluten free, vegan and refined sugar free. Makes 12 cookies.
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.