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!
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.