Mexican Hot Chocolate Cookies (Grain-Free, Paleo)
Adapted from The Cooking Channel.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: Makes about 18 cookies
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 8 tablespoons unsalted butter (or 6 tablespoons coconut oil)
- 4 ounces semisweet chocolate
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1/3 cup arrowroot flour
- 1/2 cup cocoa powder
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 4–5 dashes cayenne pepper
- 1 cup Enjoy Life chocolate Chips
Instructions
- Preheat oven to 325 degrees F and adjust the rack to the middle position. Place the butter and chocolate in a bowl over a double boiler over medium heat. Let the chocolate melt and then cool for 10 minutes.
- Place the coconut sugar, vanilla and eggs in a large mixing bowl. Whisk until smooth. Whisk in cooled chocolate mixture.
- Sift the coconut flour, tapioca flour, arrowroot, cocoa, salt, baking soda, cinnamon and cayenne over a medium mixing bowl. Add the dry mixture to the wet mixture and stir until combined. Stir in the chocolate chips.
- Using a 1 1/2″ cookie scoop, scoop cookie dough onto a baking sheet lined with parchment paper. Bake for 11 minutes.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!