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Jump to VideoMexican Hot Chocolate Sugar Cookies are festive and easy to make! This sugar cookies recipe is paleo. gluten free and vegan friendly. The sugar cookies are loaded with Mexican Hot Chocolate, cinnamon, cocoa, and a pinch of chili spices. Great for holiday cookie platters or any time! Soft gluten free chocolate sugar cookies you’re gonna want to make again and again.
I’m calling this the week of first world problems. And to be honest, all I want to do is plop my bottom on the couch with a cup of coffee and these Mexican Hot Chocolate Sugar Cookies. Wanna join me? Ahhh yes, let’s netflix it up and take a holiday break right now. Mmmm k?
In all honesty, the first world problems just have to do with life moving to fast and I can’t keep up. Good problems. Change of plan problems. Dilemmas. Finding my sanity. You know, so I don’t drive my husband bonkers during the “most wonderful time of the year.” Haha! I know you get this.
Come on, it’s all about perspective though, right? That being said, I am taking a whole new perspective. SHIFTING. We’re gonna make due with what we got and not stress about the rest. Which leads me back to cookies. I’m sharing yet another paleo and vegan friendly Holiday/Christmas Dessert recipe this week. And you’ll be getting a boozy recipe on Friday.
Anyway, new perspective = it’s cake and cookies for breakfast all week! YES! You think I lie, but it’s true. And I’m okay with that. I don’t have much time to cook non holiday food. Unless it’s goat cheese salad. Warm salad. Yes, our RESET meal which will be MUCH needed after this week.
I digress…
You see, we leave for Utah on Thursday. We have one day to find a place to live. No big deal. Oh and it’s 11 degrees there. WHAT!!!?? And I thought 45F was cold.
But like I said, I’m shifting perspective. Instead of thinking of the cold and the stress of finding a house. I’m going to practice staying warm, cozy, and cheerful. Mexican hot chocolate sugar cookies will do the trick. Don’t worry ya’ll, I tested this recipe 3 times in order to find the most DELISH paleo and vegan version. Now you know why I’ve have been enjoying cookies for breakfast. So many in the house! Haha. Check my IG or snapchat stories.
What makes these Mexican hot chocolate sugar cookies so amazing? It’s all in the ingredients!
Mexican Hot Chocolate Sugar Cookies Ingredients
Oh yes, let me tell you. First, I mixed together my own Mexican Hot chocolate blend. This is what you’re going to use in place of the “sugar” part per se. All ya do is grab some non dairy dark chocolate hot cocoa mix (I used Ghirardelli or you can use Dagoboa Drinking Chocolate), add in some cinnamon, coconut sugar (just a touch), and chili powder for the Mexican flare. Maybe a dash of nutmeg if you are feeling festive.
Then I blended that Mexican Hot Chocolate with AVOCADO. Avocado is replacing the butter in these cookies. Um… Holy goodness that avocado makes for an amazing butter replacement. Another dairy free/vegan butter hack for ya! Plus avocado adds in more healthy fats and Vitamin K. Vitamins (Antioxidants) in cookies sure are bonus this month. I’ll take it!
Now combine that smooth avocado with more dark chocolate and….
Wait for it……
A creamy Mexican hot chocolate “butter” replacement. Oh, that same filling can make a great topping too, just sayin..
Next add your almond flour, coconut flour, and more dark chocolate. Chia egg or real egg both work to make this a vegan and/or paleo sugar cookie. Hey, I may have lost my sanity but my baking skills are still intact. Thank GOD!
Friends, I could go on and on about Mexican hot chocolate sugar cookies and how they have saved me this week. And you need the recipe!
How to make MEXICAN HOT CHOCOLATE SUGAR COOKIES (1 Minute Video)
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Mexican Hot Chocolate Sugar Cookies (Vegan, Paleo)
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 1x
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Mexican Hot Chocolate Sugar cookies – This easy chocolate sugar cookies recipe has no butter! Gluten free, Paleo and Vegan friendly Christmas cookie recipe.
Ingredients
- 1 cup + 1 tbsp cup blanched almond flour
- 1/4 cup sifted coconut flour (just extra fine so it doesn’t clump)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp chili powder or cayenne
- 3/4 cup dairy free hot cocoa mix ([url] Ghiradelli ∞http://amzn.to/2h4sIAs[/url] Hot Chocolate) or [url] Dagoba Drinking Chocolate ∞http://amzn.to/2h3tVWl[/url] *If you don’t have hot chocolate use this *—> 2/3 c coconut sugar and 1/4 cup unsweetened cocoa powder
- 1 small avocado (1/4 to 1/3 cup mashed)
- 1 tsp vanilla
- 1 large egg (if paleo) or chia egg (if vegan) (see notes for chia egg instructions) ground chia egg is 1 tbsp with 3 tbsp water sit for 10 minutes)
- 1/4 cup coconut oil (not melted)
- 1/4 to 1/3 cup dark chocolate shavings
- Additional cinnamon/sugar for topping and melted dark chocolate.
Instructions
- First mix together the almond flour, coconut flour, baking soda, spices, and salt. Beat or whisk until flour is smooth.
- . In a another bowl, or a stand mixer, beat together the coconut oil and hot chocolate/sugar. Mix until creamy.
- Once mixed, add in your ripe avocado and vanilla extract, beat again on medium.
- Add your egg or chia egg if vegan (see notes for chia egg), then beat on low. Stir gently and mix until batter is consistent.
- Now lightly beat or stir in the dry mix/flour.
- Fold in your dark chocolate shavings.
- Form matter into a ball and cover. Place in fridge for 1-2 hrs.
- . Once batter is more solid, remove and place on parchment paper. Preheat oven to 350F
- Roll out dough on parchment paper. Use a rolling pin with plastic between dough and pin or cover the rolling pin in GF flour.
- 1 Once dough is flat, use cookie cutters or canning jar lids to make circles or stars. You can also use roll dough in balls and press with your hands flat. Your choice. Place 4″ apart on the prepared baking sheet.
- Place on baking sheet with parchment paper. Sprinkle each with cinnamon sugar.
- . Bake for 15-18 minutes. Check at 15 minutes if you are making the vegan version. They will be soft when removed from oven but then harden a bit when cooled.
- . Optional Top with chocolate coconut frosting or my vegan magic shell after baked. Let it harden.
- Make 16-18 small cookies or 10 larger.
Notes
- For the chia egg, first grind up a few tablespoons of chia. I use my coffee grinder. Place 1 tbsp ground chia with 3 tbsp water and let it sit for 10 minutes until gel is formed.
- Category: snack, dessert
- Method: baked
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 144
- Sodium: 137mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Mexican hot chocolate, chocolate sugar cookies, gluten free, paleo, vegan
In fact, I used them to bribe my parents to help us move. It worked. They loved them!
But the real FACT of the matter is the whole perspective thing. The world doesn’t need another “OMG I’m too busy for you” mentality. Nope, we need to take time to use our gifts to give back. We need to love one another. We need to share good things.
I’m so guilty of this. Which is why I stopped to bake more Christmas cookie recipes this week. Truly, a joy to do! I love being able to share with my gluten free friends, my vegan friends, my paleo friends, my friends who just love cookies, and of course, my sweet loving husband.
Time to whip of batch of these Mexican hot chocolate sugar cookies. Share or join me for an Christmas Movie Netflix night.
Sound good?
Stay thirsty my friends… for Mexican Hot chocolate (See what I did there?)
Yup… ending on a corny Cotter moment.
Cheers!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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One day to find a place to live? Oh boy! I feel your stress & anything below 45 is just unbearable to me! You will get through it though. Just eat more cookies!
CAN WE ADD DOS EQUIS TO THE BATTER, lol. I hope you get all of your first world problems ironed out. Ain’t nobody got time fo dat!
YUM, beautiful, and festive! LOVE!
thanks friend!
MOVING TO UTAH?!?!?!?!?!?!??!??!?!?!?!?!??!?!?!!!? If you want to hide from your first world problems for a hot second, just take a batch of these cookies and hide in the closet… And devour about 10 of them. 😉 That’s what I would do. Wrapped in a snuggie with a space heater.
Can i come to LA and get some warmth. Plus we can make these cookies. just sayin….
Duh! You’re always invited. Although, pathetically enough, when it’s 50 degrees here, everyone is freezing (including me). I am going to San Fran today and it’s going to be cold and rainy, and I am like AW SHIT I DONT HAVE CLOTHES FOR THAT KIND OF WEATHER! lol
maybe I’ll hitch a ride to CA instead. And ya San Fran is wet cold. BRRRR!
Need to make these!! Mmm.. It’s 1cup + 1TBSP right?! Okay now let’s eat these cookies together <3 Safe travels!! xxoo
yep! Give or take. Let me know if you try it!
Gorgeous photos!! I definitely would love a hot cocoa topped with whipped cream and one of these cookies right now (and it’s 7:00am) ?
haha totally acceptable for 7 am! i did it.
1. Best of luck with your move to Utah!! I know it must seem overwhelming right now, but God is with you 🙂
2. These cookies – WOW. They look amazing! 😀
3. Sending you love, Lindsay!!
Thanks friend! I will take it! Hehe
I have a cookie swap party to go to today and I am so making these! They sound and look so yummy,and I can’t believe they’re healthy! Can’t wait to see what everyone thinks of them! I always bring snickerdoodles, which someone else also brings and it is like a battle of the snickerdoodles!! These are so creative!!
yay! Keep me posted.
Are you making Paleo or vegan ?
Hi Lauren,
I can’t wait to try some of your recipes! Totally unrelated, but what type of “krill oil” do you recommend? I am looking for one to combat both ADHD and inflammation from all the running I do. Thanks Lauren! Much appreciated!
Diane Robison
Oh yay! Keep me posted.
Are you making Paleo or vegan ?
Oops sorry. Wrong person. Lol! I meant to say, have you checked out thrive market?
Oh my lawd… GOOD LUCK! It’s going to be fine. Things always work out… because they have to. 😉
Now to the cookies… I LOVE baking with avocado! Gotta try these very soon. If we were leaving for a wedding in Mexico tomorrow at 6am I’d have them baking already. LOL!
I’ll have an extra margarita for you. In the rain… because that’s what it’s supposed to do all weekend. 😛
Love you brother!
I’m already cold! take me with you to MExico!
Good luck with the house hunting!
Though I have more than one day, my hubby and I are trying to find a place for the start of January, so here’s to good house vibes for the both of us 🙂
Sending you all the house hunting vibes too!
YUM. Looks like an epic creation
You know it girl!
ladyyyy you are killing it with dessert this holiday season!
haha it’s been a baking fest all month! I might need a veggie soup soon. LOL!
Life moving way too fast? Right there with you. Such a good “problem” to have, but it certainly feels overwhelming. I think cookies are a great solution. Good luck, friend – you got this!
P.S. Yes to this: “The world doesn’t need another “OMG I’m too busy for you” mentality.”
Amen sista! Can we hit pause and eat more cookies? LOL!
SAFE TRAVELS Lindsay!!!! New adventures for sure!!!!!!!!!!!!!!!!!!!!!!!!!! BRRRRRRRRRRRRRRRRRRR
These look amazing – and so do your photos! I just want to curl up with a hot chocolate and a few of these by the Christmas tree!
I think I would like these 18980934258432x better than regular sugar cookies, just something about that chocolate and cinnamon combo 🙂 Good luck with your move friend! Praying for everything to go smoothly!
I totally agree friend. But I am bias. LOL!
Best of luck to you in your move?
Question: How much Almond Flour??
oh no, the recipe must have had glitches. SOrry! it’s 1 cup and 1 tbsp.
wish this were in front of me right now. Love this holiday.
Do you have an estimate how long they will last if stored in an airtight container?
Thanks a lot 🙂
THey last a few days on counter or I could keep them in fridge for up to a week or 10 days, no prob!
Have you tested these with anything besides avocado? I don’t normally have them around.
You could try with 1/3 or 1/4 cup pumpkin purée or apple sauce. Or even almond butter like my almond butter cookies
These are awesome. I made them with 1/2 black cocoa and a touch of nutmeg as suggested. I love the subtle cayenne, sprinkled with roasted coconut as well over melted chocolate and cocoa/sugar…divine…thank you. Also used real fresh eggs, such a nice texture!
Love love it! real fresh eggs ==> YASS! Thanks for your feedback Judi!