Description
Mexican Hot Chocolate Sugar cookies – This easy chocolate sugar cookies recipe has no butter! Gluten free, Paleo and Vegan friendly Christmas cookie recipe.
Ingredients
Units
Scale
- 1 cup + 1 tablespoon cup fine blanched almond flour
- 1/4 cup sifted coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 teaspoon chili powder or cayenne
- 3/4 cup dairy free hot cocoa mix or 2/3 cup coconut sugar + 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil, not melted
- 1 small avocado (1/4 to 1/3 cup, mashed)
- 1 teaspoon vanilla
- 1 large egg (see notes for vegan option)
- 1/4 to 1/3 cup dark chocolate shavings
- Optional Topping – Cinnamon Sugar (1/4 cup coconut sugar + 1 Tablespoon cinnamon) and melted dark chocolate
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and chili powder.
- In another large bowl, or stand mixer, beat together the coconut oil and hot cocoa mix until creamy. Add in avocado and vanilla extract until combined.
- Add egg and mix gently until incorporated.
- Stir in the flour mixture until a batter forms. Don’t overmix.
- Fold in the dark chocolate shavings and form dough into a ball. Cover and place in fridge for 1-2 hours.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Remove dough from fridge and place on the counter lined with parchment paper.*
- Cover the dough with plastic wrap or cover rolling pin in gluten free flour and roll dough flat. Use cookie cutters to make shapes and place 4″ apart on prepared baking sheet. Sprinkle each cookie with cinnamon sugar.
- Bake cookies for 12-15 minutes. Remove from the oven and let the cookies cool completely before removing them from the baking sheet. The bottoms will harden as they cool.
- Top cooled cookies with cinnamon sugar and drizzle with dark chocolate, optional.
Notes
Substitute – For a vegan option, replace egg with a chia or flax egg. In a small bowl, place 1 Tablespoon chia seeds or ground flax seed with 2 1/2 Tablespoons water. Let the mixture sit for 10 minutes until an egg-like consistency forms.
Baking Tips– Instead of rolling the dough flat, roll dough into balls and press flat with the back of a measuring cup sprayed with nonstick cooking spray. Baking Time for vegan option can vary, check for doneness at 12 minutes.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12-15 minutes
- 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