If you’ve never had Mexican Chocolate before let me tell you, you’re missing out. It’s rich, spicy, sweet, the layers of flavors are incredible. My grandmother used to make a huge pot of hot Chocolate (we don’t call it Mexican chocolate, for obvious reasons) to go with her homemade buñuelos every New Years day. It was a party! It’s the memories of the smell, the flavor and of course, my dear Abuelita in the middle of all that I cherish the most.
I knew exactly what spices would give me the flavor I was looking for but I didn’t want a complicated cookie with a lot of ingredients and a handful of dirty bowls. So, I went with these gluten-free cookies. They are so easy, with very few ingredients and don’t even require a stand mixer.
Use a small ice cream scoop and scoop the dough onto a baking sheet lined with parchment paper. You’ll get about 12-14 cookies. Flat them down with your fingers.
Bake the cookies at 350 Degrees for 10 minutes. That’s it! Super easy and delicious.
This is a small delicate cookie, but it packs a ton of flavor. It is rich and sweet but also has a little kick from the cayenne pepper. I’ve made two batches in the
Find recipe below!
Mexican Chocolate cookies /Gluten Free
Ingredients
- 1 1/4 cup almond flour
- 4 tablespoons peanut butter
- 3 tablespoons honey
- 1 egg
- 1/4 cup chopped semisweet chocolate
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1 pinch cayenne pepper
Instructions
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- In a bowl mix all the ingredients with a spatula. If the dough feels dry, its ok. mix it with your hands. Using a small scoop, scoop the dough onto a baking sheet and flatten, pressing down with your fingers. Bake cookies for 10 min. Enjoy!
