Mexican Hot Chocolate Cookies

By gtbalm

Ingredients

• 1 1/2 cup flour
• 1 cup sugar
• 1/2 cup cocoa
• 1/3 cup unsweetened applesauce
• 1/4 cup golden syrup*
• 3 1/2 tablespoons butter, melted
• 2 teaspoons cinnamon
• 2 teaspoons cayenne pepper
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• You can find this near pancake syrup or in a British foods section.

Details

Servings 2
Adapted from coconutandlime.com

Preparation

Step 1

Preheat oven to 350. Line 4 cookie sheets with parchment paper. In a large bowl, beat together the butter and sugar. Slowly stream in the syrup and then the applesauce. Mix until well combined and fluffy. In a small bowl, whisk together the cinnamon, cayenne, pepper, salt, baking powder, baking soda, cocoa and flour. Slowly add to the fluffy batter and beat until well combined. Drop tablespoonful amounts on to the cookie sheet, spacing you have about 6 cookies per sheet. Bake 12 minutes. They should look "set" but slightly shiny. Remove to wire racks and cool.