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.
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, cinnamon, 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!