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Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies: A Cozy Vegan Delight

Mexican Hot Chocolate Cookies are a delightful vegan treat that blend rich chocolate with a kick of cayenne, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda can substitute with baking powder
  • 1 pinch salt
  • 3/4 cup brown sugar or coconut sugar for lower glycemic index
  • 1/2 cup nut butter (e.g., almond or peanut) for nut-free use coconut oil
  • 1/4 cup non-dairy milk (e.g., almond milk) any plant-based milk will work
  • 1 teaspoon vanilla extract optional but recommended
  • 1/4 teaspoon cayenne pepper adjust according to spice preference
For the Topping
  • 1/2 cup vegan mini marshmallows chocolate chips can be used as a substitute

Equipment

  • mixing bowls
  • whisk
  • Cookie Scoop
  • Baking Sheet
  • Parchment paper
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. In another bowl, mix nut butter, brown sugar, and non-dairy milk until smooth. Add vanilla and cayenne, mixing well.
  4. Gradually combine the dry ingredients into the wet mixture without overmixing.
  5. Fold in marshmallows evenly into the dough.
  6. Drop tablespoon-sized amounts of dough onto a parchment-lined baking sheet, 2 inches apart.
  7. Bake for approximately 10 minutes until edges are crisp and centers are soft.
  8. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 120mgPotassium: 90mgFiber: 2gSugar: 8gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For extended freshness, store in the fridge for up to 2 weeks or freeze for up to 3 months.

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