Recipe: Mexican Hot Chocolate Sugar Cookies

Ingredients

1 cup fine blanched almond flour
1 tablespoon fine blanched almond flour
¼ cup sifted coconut flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ teaspoon cinnamon
a pinch nutmeg
½ teaspoon chili powder or cayenne
¾ cup dairy free hot cocoa mix or ⅔ cup coconut sugar + ¼ cup unsweetened cocoa powder
¼ cup coconut oil, not melted
1 small avocado (¼ to ⅓ cup, mashed)
1 teaspoon vanilla
1 large egg
¼ to ⅓ cup dark chocolate shavings

Whisk together the dry ingredients in a large bowl.
In another bowl, beat the coconut oil and hot cocoa mix until creamy, then add avocado and vanilla.
Incorporate the egg into the mixture gently.
Stir in the dry ingredients until a batter forms, avoiding overmixing.
Fold in the dark chocolate shavings and form the dough into a ball, then refrigerate for 1-2 hours.
Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
Roll out the dough and cut into shapes, placing them on the baking sheet with space in between.
Sprinkle with cinnamon sugar before baking.
Bake for 12-15 minutes and let cool completely before removing from the sheet.

Servings

10 large cookies or 16 smaller cookies

Calories

144

Total fat

10g

Total carbohydrates

11g

Total protein

Sodium

137mg

Cholesterol

10mg