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.
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!Print
- 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
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- Stir in chocolate chips and walnuts. The batter will be thick; you can use your hands to incorporate.
- Roll into ping pong-sized balls, then flatten with the palm of your hand and place on a parchment-lined banking sheet.
- Bake for 10 minutes, then remove from oven. Let sit on pan for 10 minutes before touching, then devour.
- Store in a tightly sealed container at room temperate for up to a week.