Spicy Mexican chocolate cookies start with rich, dense dark chocolate and end with a tiny kick of heat. Made with oat flour and applesauce and honey instead of cane sugar, these delicious fudge-y treats will even leave you feeling guilt free.
Spicy Mexican chocolate cookies have always been one of my favorites. Like I-could-make-them-every-day kind of favorite.
The rich, dense chocolate flavor with the tiny bite of heat as an aftertaste… yum.
But as I mentioned when I shared my life saver in the kitchen recently, I’ve stopped eating wheat recently and been trying to cut out cane sugar as much as possible. So today’s recipe was a labor of love to find a way to make my favorite holiday cookies without flour or sugar.
And I’m thrilled to say I think my three-year-old assistant and I managed to knock this one out of the park.
Super dark chocolate (I used 70% cacao organic chocolate) gives them an intensely chocolate flavor. If you love dark chocolate as much as I do, you can hide a few extra chips in the center of each cookie…
And create a kind of molten center to enjoy.
The chili powder and cayenne comes alongside the cinnamon and adds such a subtle heat to the flavors, almost like Mexican hot chocolate.
As an added bonus, the rich, dense, caky texture of these cookies make them easy to tie up with baker’s twine and deliver as treats to family and friends for the holidays. I passed out a few earlier this week, and everyone who tried them was as smitten as I am.
So enjoy these delicious gluten-free Spicy Mexican chocolate cookies and feel good about it.
Spicy Mexican Chocolate Cookies
Spicy Mexican chocolate cookies start with rich, dense dark chocolate and end with a tiny kick of heat. Made with oat flour and applesauce and honey instead of sugar, these delicious fudge-y treats will even leave you feeling guilt free.
- 8 oz chocolate chips 70% cacao
- 3/4 c oat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp chili powder
- 1 pinch cayenne pepper to taste
- 1 c unsweetened applesauce
- 1/4 c butter room temperature
- 2 eggs
- 1 tsp vanilla
- 1 tbsp honey
Preheat oven to 350 degrees.
Place chocolate chips in a microwave safe glass bowl and microwave for one minute. Stir, then continue to microwave in 30 sec intervals until all melted and smooth, then set aside to cool.
Combine oat flour, baking powder, salt, black pepper, chili powder, and cayenne in a large bowl.
Beat butter and applesauce until smooth. Add in melted, cooled chocolate, eggs, vanilla, and honey. Beat until well combined.
Add dry ingredients to wet ingredients until fully combined.
Use a large cookie scoop (1 1/2 to 2 tbsp) and insert 2-3 chocolate chips into the center if desired. Spoon onto cookie sheet lined with parchment paper and cook for 11-13 minutes or until set.
Allow cookies to cool and enjoy!
Oh and pssst… they are pretty tasty year round, so be sure to pin it for later, too. 😉
Now be sure to visit the other bloggers sharing their holiday cookie recipes today as part of Ella Claire‘s holiday recipe series. So much yumminess!!
Cranberry Orange White Chocolate Chip Cookies by Ella Claire | Pecan Chocolate Dipped Shortbread Cookies by A Burst of Beautiful | Cinnamon Cookies by Zevy Joy | Gingerbread Houses by Miss Mustard Seed
Cranberry Pistachio Biscotti by anderson + grant | Paleo Double Chocolate Chip Peppermint Cookies by Nesting with Grace | Chocolate Crinkles Cookies by So Much Better with Age | Cranberry Rosemary Butter Cookies by Nina Hendrick Design Co.
Mexican Spicy Chocolate Cookies by Maison de Pax | Coconut Shortbread Cookies by My Sweet Savannah | Old Fashioned Gingerbread Cookies by House 214 | Cinnamon and Sugar Lattice Pie Crust Cookies by Craftberry Bush
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