Ok, January is about over. I feel like I have been really good and totally on the healthy program allll month. But now it’s time for a little comfort food in chocolate form.

Spicy Mexican Hot Chocolate Cookies- Vegan and Gluten Free from HeatherChristo.com

With Valentine’s Day just two weeks away, I sort of have chocolate on the brain. Don’t Valentine’s Day and chocolate just sort of go hand in hand? So I made these cookies for you. I call them Mexican Hot Chocolate Cookies because they are not only decadent dark chocolate, but then they are laced with cinnamon and spicy chile. I mean, like they actually have a little kick to them!

Spicy Mexican Hot Chocolate Cookies- Vegan and Gluten Free from HeatherChristo.com

I think you will love the flavor and also the texture of these light, crispy cookies. They are unusual in that they are not just gluten free, but grain free! They are packed to the brim with dark cocoa powder, which is stable enough to create an amazing cookie. Then they are studded with chocolate chunks and chocolate chips and the magical spices are added to create a cookie unlike any I have ever had.
So worth making for your special someone this year, or even just for yourself!

Mexican Hot Chocolate Cookies- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup vegan butter
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 2 teaspoons vanilla ectract
  • 5 tablespoons aquafaba (canned chickpea liquid)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons cinnamon
  • 2 cups unsweetened dark cocoa powder
  • 6 ounces bittersweet chocolate chunks (vegan)
  • 1 cup semi sweet chocolate chips (vegan)
  • sea salt for sprinkling on top(optional)
Instructions
  1. Preheat the oven to 350 degrees and prepare sheet pans with parchment or silpats.
  2. In the bowl of a standing mixer fitted with the paddle attachment whip the vegan butter and sugars together until fluffy. Add the vanilla and aquafaba and combine on medium speed until completely combined.
  3. Add the baking soda, kosher salt, cayenne pepper, cinnamon and cocoa powder and combine on lowest speed until the dough starts to come together, then beat on medium-high until completely combined.
  4. On low, mix in chocolate chunks and chips briefly. Scoop the dough onto the sheetpans, about two tablespoons per cookie. They will spread, so leave plenty of room. Sprinkle them with sea salt and bake them for 12 minutes. Let them cool on the sheetpan for a few minutes and then transfer them to a cooling rack.

 

Print Recipe  

Ok, January is about over. I feel like I have been really good and totally on the healthy program allll month. But now it’s time for a little comfort food in chocolate form.

Spicy Mexican Hot Chocolate Cookies- Vegan and Gluten Free from HeatherChristo.com

With Valentine’s Day just two weeks away, I sort of have chocolate on the brain. Don’t Valentine’s Day and chocolate just sort of go hand in hand? So I made these cookies for you. I call them Mexican Hot Chocolate Cookies because they are not only decadent dark chocolate, but then they are laced with cinnamon and spicy chile. I mean, like they actually have a little kick to them!

Spicy Mexican Hot Chocolate Cookies- Vegan and Gluten Free from HeatherChristo.com

I think you will love the flavor and also the texture of these light, crispy cookies. They are unusual in that they are not just gluten free, but grain free! They are packed to the brim with dark cocoa powder, which is stable enough to create an amazing cookie. Then they are studded with chocolate chunks and chocolate chips and the magical spices are added to create a cookie unlike any I have ever had.
So worth making for your special someone this year, or even just for yourself!

Mexican Hot Chocolate Cookies- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup vegan butter
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 2 teaspoons vanilla ectract
  • 5 tablespoons aquafaba (canned chickpea liquid)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons cinnamon
  • 2 cups unsweetened dark cocoa powder
  • 6 ounces bittersweet chocolate chunks (vegan)
  • 1 cup semi sweet chocolate chips (vegan)
  • sea salt for sprinkling on top(optional)
Instructions
  1. Preheat the oven to 350 degrees and prepare sheet pans with parchment or silpats.
  2. In the bowl of a standing mixer fitted with the paddle attachment whip the vegan butter and sugars together until fluffy. Add the vanilla and aquafaba and combine on medium speed until completely combined.
  3. Add the baking soda, kosher salt, cayenne pepper, cinnamon and cocoa powder and combine on lowest speed until the dough starts to come together, then beat on medium-high until completely combined.
  4. On low, mix in chocolate chunks and chips briefly. Scoop the dough onto the sheetpans, about two tablespoons per cookie. They will spread, so leave plenty of room. Sprinkle them with sea salt and bake them for 12 minutes. Let them cool on the sheetpan for a few minutes and then transfer them to a cooling rack.