Mexican Chocolate Cookies
From jo_jo_ba 13 years ago
- 30 minutes to make
- Serves 20
Rich bittersweet chocolate and creamy almond butter mellows the peppery heat in these deceptively luxurious cookies. They’re small, but rich – you won’t need to overindulge!
Ingredients
- 2.5 ounces 70% bittersweet chocolate, coarsely chopped shopping list
- 1/3 cup flour shopping list
- 2 tbsp cocoa powder shopping list
- ¼ tsp cinnamon shopping list
- ¼ tsp baking powder shopping list
- ¼ tsp salt shopping list
- 1 tbsp ground flaxseed shopping list
- pinch cayenne shopping list
- 1/3 cups sugar shopping list
- 2 tbsp brown sugar shopping list
- 2 tbsp smooth, natural almond butter shopping list
- 2 ½ tbsp cold brewed coffee shopping list
- 1 tbsp vanilla shopping list
How to make it
- Preheat oven to 350°F and grease or line baking sheets.
- Place chocolate in the microwave or in a double boiler and cool to room temperature.
- Whisk together flour, cinnamon, baking powder, salt, flaxseed and cayenne in a medium bowl. Set aside.
- In a large bowl, beat together sugar and almond butter.
- Add cooled chocolate, coffee and vanilla and beat well.
- Add dry mixture and beat just until blended.
- Drop teaspoons of dough on sheets 1-2" apart.
- Bake 7 minutes, until almost set. Remove from oven.
- Cool on sheets 5 minutes then cool completely on a wire rack.
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