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 chocolate
1 cup coconut sugar
2 teaspoons vanilla extract
2 large eggs
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup arrowroot flour
1/2 cup cocoa powder
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
4-5 dashes cayenne pepper
1 cup Enjoy Life chocolate Chips
Instructions
Preheat 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!
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 chocolate
1 cup coconut sugar
2 teaspoons vanilla extract
2 large eggs
1/3 cup coconut flour
1/3 cup tapioca flour
1/3 cup arrowroot flour
1/2 cup cocoa powder
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
4-5 dashes cayenne pepper
1 cup Enjoy Life chocolate Chips
Instructions
Preheat 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!
