Mexican Hot Chocolate Sugar Cookies (Vegan, Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado, small

• Baking & Spices

  • 1 1 tbsp cup Almond flour
  • 1 tsp Baking soda
  • 1/2 tsp Chili powder or cayenne
  • 1/2 tsp Cinnamon
  • 3/4 cup Cocoa mix, dairy free hot
  • 1/4 cup Coconut flour
  • 1/4 cup Dark chocolate shavings
  • 1 pinch Nutmeg
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on cottercrunch.com

Description

Ingredients

• 1 cup + 1 tbsp cup blanched almond flour
• 1/4 cup sifted coconut flour (just extra fine so it doesnt 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 ( Ghiradelli Hot Chocolate) or Dagoba Drinking Chocolate *If you don’t have hot chocolate use this *— 2/3 c coconut sugar and 1/4 cup cocoa powder
• 1 small avocado (1/4 to 1/3 cup mashed)
• 1 tsp vanilla
• 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.

Directions

• First mix together the almond flour, coconut flour, baking soda, spices, and salt. Beat or whisk until flour is smooth.
• . In a another bowl, or a stand mixer, beat together the coconut oil and hot chocolate/sugar. Mix until creamy.
• Once mixed, add in your ripe avocado and vanilla extract, beat again on medium.
• 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.
• Now lightly beat or stir in the dry mix/flour.
• Fold in your dark chocolate shavings.
• Form matter into a ball and cover. Place in fridge for 1-2 hrs.
• . Once batter is more solid, remove and place on parchment paper. Preheat oven to 350F
• Roll out dough on parchment paper. Use a rolling pin with plastic between dough and pin or cover the rolling pin in GF flour.
• 1 Once dough is flat, use cookie cutters or canning jar lids to make circles or stars. You can also use roll dough in balls and press with your hands flat. Your choice. Place 4 apart on the prepared baking sheet.
• Place on baking sheet with parchment paper. Sprinkle each with cinnamon sugar.
• . 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.
• . Optional Top with chocolate coconut frosting or my vegan magic shell after baked. Let it harden.
• Make 16-18 small cookies or 10 larger.