Mexican Hot Chocolate Cookies


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Mexican Hot Chocolate Cookies


  • 1 cup whole wheat pastry flour*
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup cocoa powder
  • 2/3 cup maple syrup
  • 1/2 cup runny almond butter**
  • 1/4 cup vegan sugar
  • 1/4 cup unsweetened soy milk (or almond milk)
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper (optional)
  • 1/3 cup vegan mini marshmallows
  • 1/3 cup dairy free chocolate chips


  1. Pre-heat oven to 350F.
  2. In a medium mixing bowl sift in all of the dry ingredients, making sure there is no dry ingredients that are clumping.
  3. Add in maple syrup, almond butter and milk. Stir to combine with a spatula until a sticky dough forms.
  4. Fold in chocolate chips and marshmallows.
  5. Take 1-2 tbsp of dough and roll into balls.***
  6. Place on a lined baking sheet with enough space between cookie dough balls to spread while baking. With the palm of your hand, lightly press down on dough balls to form 1/2 inch thick disks.
  7. Feel free to add a few more chocolate chips on top of each cookie before placing in oven.
  8. Bake cookies for 10 minutes. Remove from oven and allow to cool completely before touching them.*


*You can sub for white flour or spelt flour. Do not use whole wheat flour. Pastry flour is finer and lighter. I have not tested this with gluten-free flours.

**Make sure to use runny nut or seed butters. It makes a big difference.

***To prevent too much stickiness when rolling into dough balls, lightly wet your hands before grabbing dough.



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