Description
These Mexican Hot Chocolate cookies are literally a mug of hot cocoa in cookie form. Cozy cookies that have a nice crisp outside and a gooey, soft center.
Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2/3 cup cocoa powder
- 1/4 cup sugar
- 1/8 tsp cayenne pepper ((optional))
- 2/3 cup maple syrup
- 1/2 cup runny almond butter
- 1/4 cup unsweetened soy milk
- 1/3 cup vegan mini marshmallows
- 1/3 cup dairy free chocolate chips
Instructions
- Pre-heat oven to 350F.
- In a medium mixing bowl, sift in all of the dry ingredients, making sure there is no dry ingredients that are clumping together.
- Add in maple syrup, almond butter, and milk.
- Stir to combine using a spatula until a sticky dough forms.
- Fold in chocolate chips and marshmallows.
- Take 1-2 tbsp of dough, depending on how big you want your cookies, and roll dough into ball shapes.
- Place dough balls onto a lined baking sheet with enough space between cookie dough balls to spread while baking.
- With the palm of your hand, lightly press down on dough balls to form 1/2 inch thick disks.
- Add 1-3 small pieces of chocolate chips on top of each cookie if desired. Then, place cookie sheet into the oven.
- Bake cookies for 10 minutes then remove from oven and allow to completely cool before touching them.
Notes
- This recipe can make 12-16 larger cookies using the 2 tbsp scoop size OR 18-24 cookies using 1 tbsp scoop size. I personally like them big, but there is no wrong answer here.
- You can sub for white flour or spelt flour. Do not use whole wheat flour. Pastry flour is finer and lighter. I have not tested this with gluten free flours.
- Make sure to use runny nut or seed butters. It makes a big difference. I used Trader Joe’s natural creamy almond butter and it worked great. The natural oils in the nut butter help to keep these cookies soft on the inside.
- To prevent too much stickiness when rolling into dough balls, lightly wet your hands before grabbing dough.