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.
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!
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!
- 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)
- Preheat the oven to 350 degrees and prepare sheet pans with parchment or silpats.
- 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.
- 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.
- 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
I live in Sayulita Mexico & have never heard of aquafaba
Hi Karina! It’s the canned liquid from canned chickpeas! I just cooked these on Facebook today if you would like to watch the video! https://www.facebook.com/heatherchristo/?hc_ref=NEWSFEED
Love the sound of Mexican hot chocolate cookies with the cayenne and cinnamon!
These sounds amazing!
Thank you Maria!
I’m obsessed with spice + chocolate. What killer cookies!
Thank you Laura!! They are seriously so good!!
OMG! These look incredible! Love the kick!
I need at least a dozen of these cookies!! YUM!
Is there a substitute for the aquafaba that I could use as we don’t eat beans?
Hi Mab- Do you eat eggs? if not I would try an egg substitute (the powdered kind that comes in a box).
Please help! I just made this recipe and the cookies spread so much all ran into each other, and they are completely flat.
How are yours thick? I’m wondering if you left an ingredient out of the list.
I used the chick pea juice and zero flour is that correct? So all the ingredients are liquid. How are they thick? Thank you!
I am wondering if your chickpeas liquid was a little runnier than mine?
I made these on video if you would like to follow along on tape? It is at the bottom of this post:
http://heatherchristo.com/2017/01/27/saturday-stuff-edition-40/
Help! I think you are missing an ingredient, mine came out completely flat using no flour. Did you forget a gluten free flour possibly? I used the chickpea juice but with no flour it’s impossible to have a thick cookie. Thanks
Hi, no, it’s not supposed to have flour and they are pretty flat but not pancake flat?
Hi Heather… What is your favorite type of dairy-free chocolate?
I like Lilly’s or Sharfenberger!
I made these last night and the flavors are PERFECT! Mine turned out thinner thank I would have liked but are still delicious. I found that putting the baking tray outside in the cold helped them cool and set faster before removing them to the wire rack, so that they did not fall apart as they were delicate when first removed from the oven. I used real butter instead, Guittard semi-sweet chips and Tony’s Chocoloney Bittersweet for the chunks. These are a huge hit at the office today!
I was so excited to try these cookies since they sound delicious and I’ve never used dark cocoa powder before. However, although the cookie dough tasted amazing, the cookies did not turn out. The cookies spread out a ton, and were very flat and greasy. I noticed from looking at the comments that other people seemed to have similar problems. I watched your Facebook live video with this recipe and noticed that you used 2/3c brown sugar, and 1c granulated sugar, and the recipe above states the opposite, so I’m wondering if this might be part of the problem?
Hi Katie- I’m sorry that you had this experience. I will go back and watch the video and double check that I did not mix those up- although that should not have had much of a reaction difference. Can I ask what variety of flour you used?
No flour. Just the Hershey’s dark chocolate cocoa powder. I did make my cookies smaller than you did in the video so maybe that makes a difference?