Vegan Soft Bake Mexican Hot Chocolate Cookies

Posted by in Cookies, Cooking, Super Bowl Sunday, Sweets | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Saturday!

 

 

 

 

 

 

While I typically don’t feature recipes on this day, I got many requests from readers for this one yesterday! This concept has been on my bucket list for a long time. Like many recipes though, I forget and then I’m onto the next thing (foodie ADD) lol. 

 

What’s really strange is that I’m familiar with Mexican Hot Chocolate concepts, but there strangely isn’t a lot of sample recipes online and they are somewhat non existent in the realm of vegan options. 

 

Even if you don’t have a thing for spice, adding a bit of heat really offers an unmatched  dimension of flavor when paired with chocolate and is just a game changer. 

 

 

 

 

 


 

What I love about this recipe, is everything! It’s effortless, takes minimal times, doesn’t involve the traditional butter in most cookies, the texture is light, fluffy, flavorful, uses banana for moisture, and has that unforgettable bit of heat at the end!

 


 

 

If you love spice or all things chocolate, this recipe for vegan Soft Bake Mexican Chocolate Cookies will be your new best friend!

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Easy

Affordable 

No butter used

Minimal Sugar

Packs a hint of heat

Buttery soft

Great for entertaining!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

Yields 8-10 large cookies

Vegan Soft Bake Mexican Chocolate Cookies

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 3/4 cup flour
  • 1 1/2 cups coco powder
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1/4 cup banana
  • 1/2 cup coconut oil (melted)
  • 1 cup vegan Lily's vegan dark chocolate chips
  • 1 tsp cayenne
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350. Combine the flour, salt, baking soda, coco powder, cinnamon and cayenne in one bowl.
  2. In a larger bowl combine the coconut sugar, almond milk, vanilla extract, coconut oil and mashed banana.
  3. Add the dry to wet in increments. combining between each addition. If needed, at in almond milk 1 tbsp at a time. While wet and combine, fold in the dark chocolate chips.
  4. Form into balls and bake for 15 minutes or until cookies start to crack and spread. Remove from oven and allow to cool while on the pan for 10-15 mins. Cookies will be slightly soft, but will set while still on the baking sheet.
Cuisine: Dessert | Recipe Type: Cookies
7.6.5
1018
http://www.eatdrinkshrink.com/sweets/vegan-soft-bake-mexican-chocolate-cookies

 

 

 

 

 

 

 

 

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2 Comments

  1. How much coconut sugar is needed?

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