I’m no stranger to mixing spice with my sweets - last winter, I did an entry on Mayan chocolate brownies - and wanted to expand upon the idea. I’m (obviously) more of a cookie guy, but not big on chocolate cookies... This recipe is making me eat my words.
2 C. flour (gluten-free options here)
½ C. cocoa powder
1 t. cinnamon
¼ t. chili powder
1 t. baking soda
1 t. salt
½ C. dairy-free butter
½ C. coconut oil
1 C. brown sugar
½ C. white sugar
1 t. vanilla
2 flax gel eggs (recipe here)
1 C. dairy-free chocolate chips or chunks
Prep time: 10-15 min
Cook time: 8-10 min
Yield: 15-20 cookies, depending on size
-Preheat oven to 375 F.
-Combine flour, cocoa powder, cinnamon, chili powder, baking soda and salt in a large bowl and set aside.
-In a stand mixer, combine the butter, coconut oil and sugars until creamy.
-Add the vanilla and flax gel and combine.
-Add the dry ingredients in 2 or 3 parts to the mixer and combine.
-Add chocolate chips/chunks to the mixer and combine.
-Spoon out dough to desired size on baking sheets, leaving space for the cookies to spread.
-Bake for 8-10 min or until the tops of the cookies are crackled and appear firm. Remove from oven and let cool on a rack.