Mexican Hot Chocolate Cookies

Here is another great cookie recipe that is both gluten and grain free.  This is a nice recipe to make, especially if you have ripe avocados that will quickly go from ripe to rotten!

Enjoy!


PREP TIME: 20 MINUTES

COOK TIME: 15 MINUTES

YIELD: 22 COOKIES

INGREDIENTS:

2 small ripe avocados, peeled, pitted, and mashed (about 1 cup)
1 large egg
3/4 cup coconut sugar
1/2 cup raw cacao powder
1/2 cup blanched almond flour
1/4 cup coconut butter
1/2 tsp baking soda
1 TBSP ground cinnamon
1 tsp chili powder
1/4 tsp sea salt
2 tsp pure vanilla extract
2 oz dark chocolate, chopped

THE METHOD:

  1. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
  2. In a food processor, combine all of the ingredients except the dark chocolate. Process until well combined and smooth.
  3. Fold in the chocolate chunks. Drop tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Using lightly moistened fingers, flatten the dough into cookie shapes. Bake 12-15 minutes, or until just set. Let cool on the sheet on a wire rack for 15 minutes before removing to rack to cool completely. Store leftovers covered in the refrigerator.


This recipe is from PALEO Magazine:  Link to the Recipe

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