Name: Sugar & Gluten Free Mexican Hot Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 ¼ cups gluten free flour; ½ cup unsweetened cocoa powder; ½ tsp black pepper; 1 tsp baking soda; 2 tsp ground cinnamon divided; 1 tsp Cayenne pepper; 2 tsp cream of tarter; 17 tbsp butter softened to room temperature; 1 ½ cups sugar alternative; 2 eggs; 1 tsp vanilla extract; 1 cup Ross dark chocolate chips

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Sugar & Gluten Free Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies?!?

The name tells you these cookies are going to excite your taste buds! A peppery twist makes these sugar-free chocolate cookies a sweet-and-spicy sensation. This diabetes-friendly recipe lets you take a “cup” of sugar-free hot chocolate anywhere you go!

Prep Time15

Cook Time15

Course: Dessert, Snack

Cuisine: American, Mexican

Keyword: Cookies, Diabetic friendly, Gluten-free, Sugar Free

Servings: cookies

Calories: 91kcal

Ingredients

2 ¼ cups gluten free flour
½ cup unsweetened cocoa powder
½ tsp black pepper
1 tsp baking soda
2 tsp ground cinnamon divided
1 tsp Cayenne pepper
2 tsp cream of tarter
17 tbsp butter softened to room temperature
1 ½ cups sugar alternative
2 eggs
1 tsp vanilla extract
1 cup Ross dark chocolate chips

Instructions

Preheat the oven to 350°F. Line two cookie sheets with a silicone mat or parchment paper.
In a medium bowl, whisk together flour, cocoa powder, black pepper, baking soda, 1 teaspoon of ground cinnamon, Cayenne pepper, and cream of tartar. Set this bowl aside.
In the mixing bowl, cream together the butter with one cup of the sugar. Once creamed, you can add the dry ingredients prepared in step 2. Add half at a time, gently stirring between additions.
Add the eggs one at a time, stirring gently. And then the vanilla extract.
Fold in the chocolate chips by hand.
In a small bowl, use a fork to mix together the remaining sugar alternative and cinnamon.
To form the cookies, use a tablespoon or similar item to scoop out dough. Form a ball with each ball of dough and then flatten it onto the prepped baking sheets.
Sprinkle the remaining sugar alternative with cinnamon that is in the small bowl onto the cookies.
Bake 12-15 minutes or until the cookies begin to crack. Allow to cool on the baking sheets.

Video

Nutrition

Note: original cookie recipe published on thesugarfreediva.com