Just five ingredients and 12 minutes are needed to make these Flourless Mexican Hot Chocolate Cookies! A flavour and texture lovers dream, these are gluten and dairy free and come with a paleo and vegan option!
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I totally should have named this week chocolate week.
Thursday- No Bake Black Bean Fudge Brownies
Today? Flourless Cookies. Flourless Mexican Hot Chocolate Cookies.
When my friends at Blue Diamond sent me their brand new Sriracha almonds this month to create a recipe with it, I’m not going to lie- I was tempted to just pose with it and call the recipe ‘Almonds on Arman’ or ‘Spicy Arman’. I was even shameless to pose on toast and pop an almond in my mouth and call it ‘Arman on toast.’
I then told narcissistic Arman to shut up and focus on the star attraction- The Sriracha almonds.
My original idea using the almonds besides the aforementioned
genius ideas was to create a spicy pesto with it. Into the blender went half a canister of the almonds, basil and olive oil. I have no idea where my mind was but I went a little too crazy with the olive oil and suddenly instead of pesto, had made a pimped up olive oil.
No dice. I mean, I love olive oil mixed with my salads and I love dipping bread in it but this just made the olive oil look like the star attraction. No, olive oil. You go back in your jar.
It also meant I went back to the drawing board. Clearly my mind was still elsewhere as I polished off the rest of the canister before realising I still had a recipe to create with it.
Great. The way I was going, ‘Spicy Arman on toast’ was going to happen. I then remembered back to when the folk at Blue Diamond sent me their dark chocolate almonds and how I made an epic nut butter with it to use in these Tiramisu Cookies.
Bingo. Blend the Sriracha almonds to a butter and create a recipe from there.
However, the thought of chocolate would not leave my head (clearly- Have you been on this blog this week?!). I tasted the nut butter and wondered how it would work paired with chocolate. I mixed a little bit with my homemade paleo “nutella” (used in this recipe) and was blown away by how much it tasted like this delicious Mexican Hot chocolate pudding I tried at San Churros cafe in Melbourne.
Bingo. Mexican Hot Chocolate Cookies would be made.
These Flourless Mexican Hot Chocolate Cookies are a flavour AND texture lovers dream- Sweet, spicy, chewy and the best bit- After you blend the almonds, it requires just FOUR ingredients. That’s right, FOUR. Actually that wasn’t the best bit- The best bit is that they take 10 minutes in the oven. TEN minutes. I know some of you like a slightly crispier cookie so here is this- For a more crispy cookie, bake for an extra 2 minutes. The time difference (as lame as it might seem) is key between extra chewy to slightly crispy. Or you could be a goose like me and turn them to kale chip status by accident.
For my vegan, gluten free and paleo friends out there- I have you covered. I use Blue Diamonds whole natural almonds to make my standard almond butters and usually have that on hand. These cookies totally work with using them over the Sriracha ones- Just add the teaspoon of cayenne pepper to the batter and swap out the egg for a flax egg (a reader had success with a chia egg but I can’t vouch for that personally).
Make these flourless Mexican Hot Chocolate Cookies and be grateful that you didn’t get ‘Spicy Arman on toast’.
Or maybe you did want that…..
Flourless Mexican Hot Chocolate Cookies
- Preheat the oven to 180 degrees Celsius. Line a large baking tray or cookie sheet with baking powder and set aside.
- In a small bowl, whisk the eggs until frothy. In a large mixing bowl, combine the homemade sriracha almond butter, coconut sugar, sifted cocoa powder and eggs. Mix very well until fully incorporated.
- Place golf ball sized cookie dough on the lined baking tray. Press down on each cookie gently with a fork. Sprinkle lightly with cayenne pepper if you want it extra spicy. Bake in the oven for 7-10 minutes, or until just firm. Remove from the oven (cookies should still be soft) and allow to cool completely on the tray. Cookies will firm up.
** For a vegan version, use 2 flax eggs
*** If you don't use sriracha almonds, add the cayenne pepper to the batter.
Cookies are best left uncovered for 2-3 hours then kept in an airtight container.
Crispy Flourless Peanut Butter Cookies (Gluten Free, Vegan)
Customisable Grain Free Cookies (Paleo, Gluten Free, Vegan)
Paleo ‘Nutella’ Cookies (Paleo, Gluten Free, Vegan)
This post is sponsored by Blue Diamond Almonds. Cheers, hugs and handshakes for supporting companies and brands which help in making The Big Man’s World continue to grow.
Have you ever tried the chilli/chocolate hybrid?
Spicy Arman on Toast will be the Food Trend of 2016. This is not a question. It is a statement.