Healthy Mexican Hot Chocolate Chunk Cookies (Grain Free, Gluten Free, Refined Sugar Free)

dairy freedessertgluten freegrain freerefined sugar free

Y’all, I clearly have a Mexican hot chocolate problem. I use it in brownies, in mousse, in popsicles…and, of course, that’s not even counting the classic.

But, alas, it wasn’t enough. I wanted something more round, more snackable, more cookie-like—so I invented these. Imagine the world’s better double chocolate chunk cookie you’ve ever had. Then, add a hint of cinnamon and spice to that cookie, which will make the chocolate even more addictive. Then, make that cookie fully gluten free, grain free, refined sugar free, all while retaining its perfectly crispy edges and chewy center.

Lest you’re confused about where this is going, this is what you’d end up with. This here lil’ cookie.

Healthy Mexican Hot Chocolate Chunk Cookies (Grain Free, Refined Sugar Free)

Best of all, these mexican hot chocolate cookies take like 10 minutes to make, ideal for those lazy nights (ie all nights) when you just want chocolate, like, yesterday.

Make ’em and then show me your pics on Instagram (@lizmoody). I’d say I’m sorry for stoking your new addiction, but, well, I’m not. Enjoy!

healthy double chocolate cookies

Healthy Mexican Hot Chocolate Chunk Cookies (Grain Free, Refined Sugar Free)

  • Author: Liz Moody
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 912 Cookies 1x


  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy unsalted almond or cashew butter
  • 1/2 cup coconut sugar
  • 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 3 tablespoons raw cacao powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon each cayenne, nutmeg, and black pepper
  • 2 teaspoons avocado oil
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped raw walnuts


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Stir together the egg, vanilla, almond butter, coconut sugar, almond flour, baking soda, sea salt, cacao powder, cinnamon, cayenne, nutmeg, black pepper, and avocado oil until smooth. 
  3. Stir in chocolate chips and walnuts. The batter will be thick; you can use your hands to incorporate.
  4. Roll into ping pong-sized balls, then flatten with the palm of your hand and place on a parchment-lined banking sheet.
  5. Bake for 10 minutes, then remove from oven. Let sit on pan for 10 minutes before touching, then devour.
  6. Store in a tightly sealed container at room temperate for up to a week.

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  1. Katie says:

    Yummm! These cookies are delish. I also subbed with a flax egg as well as creamy peanut butter (unsweetened and unsalted) instead of almond butter, and they turned out perfect! Not too sweet, a little hint of spice, and a nice crunch from the walnuts. Highly recommend! 🙂

  2. Courtney says:

    These cookies turned out amazing! I am allergic to eggs so I subbed with one flax egg and they turned out perfect 👌🏽