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!
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 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.