Mexican Hot Chocolate Cookies: Pillowy Delights with a Spicy Kick
Ingredients
- 1 cup whole wheat pastry flour, spelt, or white 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
Preparation
Preheat the oven to 350F (175C).
In a medium mixing bowl, sift all the dry ingredients, ensuring there are no clumps.
Add the maple syrup, almond butter, and milk to the bowl. Stir with a spatula until a sticky dough forms.
Fold in the chocolate chips and marshmallows.
Take 1-2 tablespoons of dough (depending on the desired cookie size) and roll it into ball shapes.
Place the dough balls on a lined baking sheet, leaving enough space between them to spread while baking.
Lightly press down on each dough ball with the palm of your hand to form 1/2 inch thick disks.
If desired, add 1-3 small pieces of chocolate chips on top of each cookie.
Place the cookie sheet in the oven and bake for 10 minutes.
Remove from the oven and allow the cookies to cool completely before handling.
