Flourless Mexican Hot Chocolate Cookies
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!
Ingredients
- 2 cups homemade almond butter I used Blue Diamond Sriracha almonds pulsed completely*
- 2 cups coconut palm sugar
- 1/2 cup cocoa powder sifted
- 2 large eggs whisked**
- Cayenne pepper optional***
Instructions
- 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.
Notes
* For a paleo or vegan option, use Blue Diamond Whole Natural almonds ground to a butter
** 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.
** 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.