Saturday, November 23, 2019
Mexican Hot Chocolate Sugar Cookies (Vegan, Paleo) Special Christmas | chocolate chip Cookies, peanut butter Cookies, easy Cookies, fall Cookies, Christmas Cookies, snickerdoodle Cookies, nobake Cookies, monster Cookies, oatmeal Cookies, sugar Cookies, #Cookieschocolatechips #Cookiesbaking #Cookieschocolatechips #Cookiespeanutbutter #Cookieschocolatechips #Cookieschocolatechips #Cookiespeanutbutter #Cookiesglutenfree
Mexican Hot Chocolate Sugar Cookies (Vegan, Paleo) Special Christmas
INGREDIENTS
- 1 large egg (if paleo) or chia egg (if vegan) (see notes for chia egg instructions) ground chia egg is 1 tbsp with 3 tbsp water sit for 10 minutes)
- 1/4 cup coconut oil (not melted)
- 1/4 to 1/3 cup dark chocolate shavings
- Additional cinnamon/sugar for topping and melted dark chocolate
- 1 cup + 1 tbsp cup blanched almond flour
- 1/4 cup sifted coconut flour (just extra fine so it doesn’t clump)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp chili powder or cayenne
- 3/4 cup dairy free hot cocoa mix ([url] Ghiradelli ∞http://amzn.to/2h4sIAs[/url] Hot Chocolate) or [url] Dagoba Drinking Chocolate ∞http://amzn.to/2h3tVWl[/url] *If you don’t have hot chocolate use this *—> 2/3 c coconut sugar and 1/4 cup unsweetened cocoa powder
- 1 small avocado (1/4 to 1/3 cup mashed)
- 1 tsp vanilla
Instructions
- Frist, mix together the almond flour, coconut flour, baking soda, spices, and salt. Beat or whisk until flour is smooth.
- Second, In a another bowl, or a stand mixer, beat together the coconut oil and hot chocolate/sugar. Mix until creamy.
- Then Once mixed, add in your ripe avocado and vanilla extract, beat again on medium.
- Then Add your egg or chia egg if vegan (see notes for chia egg), then beat on low. Stir gently and mix until batter is consistent.
- Next, Now lightly beat or stir in the dry mix/flour.
- Then Fold in your dark chocolate shavings.
- Next, Form matter into a ball and cover. Place in fridge for 1-2 hrs.
- Then Once batter is more solid, remove and place on parchment paper. Preheat oven to 350F
- Next, Roll out dough on parchment paper. Use a rolling pin with plastic between dough and pin or cover the rolling pin in GF flour.
- Then 1 Once dough is flat, use cookie cutters or canning jar lids to make circles or stars.
- Next, You can also use roll dough in balls and press with your hands flat. Your choice. Place 4″ apart on the prepared baking sheet.
- Next, Place on baking sheet with parchment paper. Sprinkle each with cinnamon sugar.
- Then Bake for 15-18 minutes. Check at 15 minutes if you are making the vegan version. They will be soft when removed from oven but then harden a bit when cooled.
- Next, Optional Top with chocolate coconut frosting or my vegan magic shell after baked. Let it harden.
- Then Make 16-18 small cookies or 10 larger.
Recipes adapted from : southernliving.com