MEXICAN CHILI CHOCOLATE CHIP COOKIES

MEXICAN CHILI CHOCOLATE CHIP COOKIES
5
(1)
Celebrate Cinco de Mayo with these Mexican-inspired Chili Chocolate Chip Cookies. They are grain-free, dairy-free, and oh-so-good!

I love the hints of cinnamon and cayenne with dark chocolate and almond.

INGREDIENTS

1 large egg

1 cup almond butter (freshly ground, natural almond butter works best)

1/2 cup coconut palm sugar or light brown sugar, lightly packed

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon or more cayenne

1 teaspoon vanilla extract

a pinch of salt

1 cup dark chocolate chips

Maldon salt, or your favorite flaked salt

 

DIRECTIONS
  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • In a medium bowl, lightly beat the egg. Add in the almond butter, baking soda, cinnamon, cayenne, vanilla, and sugar and mix thoroughly. Fold in the chocolate chips.
  • Scoop about a tablespoon of dough onto baking sheet. Evenly space the cookies apart, and flatten them slightly.
  • Bake for 8 to 10 minutes. Don’t over-bake! The cookies will look underdone, but they will firm up as they cool.
  • Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.
  • Sprinkle with Maldonado or your favorite flaked salt

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