Mexican Chocolate Cookies

24 Dec

So, for Santa this year, I decided to branch out from my usual Place-and-Bake-Sugar-Cookies-With-Holiday-Shapes for Santa and make something different. I figured Santa would probably appreciate a little variation.

Not this year, Dough Boy.

Not this year, Dough Boy.

After some searching online, I found a nifty looking recipe for a spicy chocolate cookie, which I used as a starting place to creating my own recipe. Since my mother has a self-diagnosed gluten allergy, I tried to keep the cookies gluten-free, but also still delicious. I think I succeeded, but I guess we’ll have to wait and see how much Santa enjoyed them before I make a final judgement.

Santa’s feeling a little spicy this year


  • 1 heaping 2/3 cup chocolate, coarsely chopped (I recommend dark chocolate, but if you only have milk chocolate on hand, that will work, too, just cut the sugar down by 1/4).
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1/2 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • non-stick aluminum foil


  1. Preheat oven to 350°.
  2. Place chocolate in a microwave safe bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
  3. Combine almond and coconut flour, cinnamon, baking powder, salt, black pepper and red pepper in a small bowl and whisk together.
  4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
  5. Add egg to the sugar mixture and beat well.
  6. Add cooled chocolate and vanilla; beat just until blended.
  7. Add flour mixture; beat just until blended.
  8. Drop dough by level tablespoons 2 inches apart on baking sheets lined with non-stick foil (if you don’t like non-stick foil, you can just spray the bottom of the pan with a non-stick spray).
  9. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes and then transfer to a wire rack to finish cooking.
  10. Sprinkle the cookies with cinnamon sugar. I dusted them with a bit of red pepper, just to accentuate the spiciness.
Sugar and Spice and Everything Nice (And by "everything nice" I obviously mean "CHOCOLATE")

Sugar and Spice and Everything Nice (And by “everything nice” I obviously mean “CHOCOLATE”)

Hoping everyone has a safe and satisfactory Christmas tomorrow! And to my non-Christmas-celebrating-friends, enjoy your regular, non-special Sunday!


One Response to “Mexican Chocolate Cookies”

  1. Horace Fridlington March 5, 2013 at 1:52 PM #

    Gluten gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet. It is a protein composite found in wheat and other grains, including barley and rye and processed foods thereof. Gluten is composed of a gliadin fraction (alcohol soluble) and a glutenin fraction (only soluble in dilute acids or alkali)..

    Look over our personal website too

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