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Flourless Mexican Dark Chocolate Cookies

Chocoholic cookie dream
Prep Time15 mins
Cook Time15 mins
Servings: 18 Cookies
Calories: 145kcal
Author: Colleen Fowler

Equipment

  • Food Processor

Ingredients

Ingredients

  • 3/4 Cup Unsweetened Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp salt
  • 1 tsp Cinnamon
  • 1/4 tsp Cayenne Pepper
  • 1 Cup Almond Butter
  • 1/2 Cup Maple Syrup or Honey
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1/4 Cup Chocolate Chips Dairy Free
  • 1/4 Cup Pecans Finely Chopped

Instructions

  • Preheat the oven to 350 F
    Line a cookie sheet with parchment paper or silicone liner.
    In a food processor bowl, combine the cocoa powder, baking soda, salt, cinnamon and cayenne pepper and pulse it for 5 seconds to get everything mixed in.
    Now add the almond butter, maple syrup, vanilla and an egg, and pulse it till it forms into a sticky dough.
    Dump the dough in to a large mixing bowl and add the mini chocolate chips and chopped pecans and gently fold it in.
    Using a 2 tablespoon measure, scoop the cookie dough into the prepared cookie sheet.
    Bake for 12 to 15 minutes. 
    Let it cool in the pan for 5 minutes and then finish cooling it on a wire rackServe immediately and store the leftover in an air thigh container.

Notes

The cookies will still be soft to the touch, when they come out of the oven. They will continue to cook as it cools. Do not over bake as they will become rock hard once cooled.The cayenne pepper doesn’t not make the cookie ‘spicy’. It give a hint to warmth to the cookies and a subtle underlying zing that makes the cookies even more delicious. If you are a fan of cayenne pepper, you might skip adding it.

Nutrition

Calories: 145kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 108mg | Potassium: 189mg | Fiber: 3g | Sugar: 8g | Vitamin A: 33IU | Calcium: 70mg | Iron: 1mg