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Post by Loupy on Oct 12, 2017 12:49:29 GMT -7
Mexican Hot Chocolate Cookies (Grain-Free, Paleo) From: Carrie Vitt @ deliciouslyorganic.net/mexican-hot-chocolate-cookies-grain-free-paleo/I think you’re going to love these Mexican Hot Chocolate cookies. They’re rich and chocolaty with a hint of heat. I usually use coarsely ground Celtic Sea Salt in my baking for a nice salty-sweet combo.Makes about: 18 cookies Ingredients: 8 tablespoons unsalted butter (or 6 tablespoons coconut oil)4 ounces semisweet chocolate1 cup coconut sugar2 teaspoons vanilla extract2 large eggs1/3 cup coconut flour1/3 cup tapioca flour1/3 cup arrowroot flour1/2 cup cocoa powder1/2 teaspoon Celtic sea salt1/2 teaspoon baking soda2 teaspoons ground cinnamon4-5 dashes cayenne pepper1 cup Enjoy Life chocolate Chips InstructionsPreheat oven to 325 degrees F and adjust the rack to the middle position. Place the butter and chocolate in a bowl over a double boiler over medium heat. Let the chocolate melt and then cool for 10 minutes.Place the coconut sugar, vanilla and eggs in a large mixing bowl. Whisk until smooth. Whisk in cooled chocolate mixture.Sift the coconut flour, tapioca flour, arrowroot, cocoa, salt, baking soda, cinnamon and cayenne over a medium mixing bowl. Add the dry mixture to the wet mixture and stir until combined. Stir in the chocolate chips.Using a 1 1/2" cookie scoop, scoop cookie dough onto a baking sheet lined with parchment paper. Bake for 11 minutes.Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments on my site. Thanks!
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