Mexican hot chocolate cookies by  . Follow    for more vegan recipe inspiration …

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Mexican hot chocolate cookies by plantbasedrd ❤️
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Follow  foodaholic_22  for more vegan recipe inspiration 💚🌱
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Mexican Hot Chocolate Cookies
1 cup whole wheat pastry flour, spelt, white flour
1/2 tsp baking soda
1 tsp baking powder
2/3 cup cocoa powder
1/4 cup sugar
1/8 tsp cayenne pepper (optional)
2/3 cup maple syrup
1/2 cup runny almond butter
1/4 cup unsweetened soy milk
1/3 cup vegan mini marshmallows
1/3 cup dairy free chocolate chips

Pre-heat oven to 350F. In a medium mixing bowl, sift in all of the dry ingredients, making sure there is no dry ingredients that are clumping together. Add in maple syrup, almond butter, and milk. Stir to combine using a spatula until a sticky dough forms. Fold in chocolate chips and marshmallows. Take 1-2 tbsp of dough, depending on how big you want your cookies, and roll dough into ball shapes. Place dough balls onto 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. Add 1-3 small pieces of chocolate chips on top of each cookie if desired. Then, place cookie sheet into the oven. Bake cookies for 10 minutes then remove from oven and allow to completely cool before touching them.

NOTES
This recipe can make 12-16 larger cookies using the 2 tbsp scoop size OR 18-24 cookies using 1 tbsp scoop size.

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. I used Trader Joe’s natural creamy almond butter and it worked great. The natural oils in the nut butter help to keep these cookies soft on the inside.

To prevent too much stickiness when rolling into dough balls, lightly wet your hands before grabbing dough or using a cookie scoop.

[Recipe & Photography by plantbasedrd]

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