cookie - Mexican Hot Chocolate Cookies (Grain-Free, Paleo)

By tinathorn

Ingredients

• 8 tablespoons unsalted butter (or 6 tablespoons coconut oil)
• 4 ounces semisweet chocolate
• 1 cup coconut sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/3 cup coconut flour
• 1/3 cup tapioca flour
• 1/3 cup arrowroot flour
• 1/2 cup cocoa powder
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 4-5 dashes cayenne pepper
• 1 cup Enjoy Life chocolate Chips

Details

Servings 18
Adapted from deliciouslyorganic.net

Preparation

Step 1

Preheat oven to 325 degrees F and adjust the rack to the middle position. Place the butter and chocolate in a bowl over a double boiler over medium heat. Let the chocolate melt and then cool for 10 minutes.

Place the coconut sugar, vanilla and eggs in a large mixing bowl. Whisk until smooth. Whisk in cooled chocolate mixture.

Sift the coconut flour, tapioca flour, arrowroot, cocoa, salt, baking soda, cinnamon and cayenne over a medium mixing bowl. Add the dry mixture to the wet mixture and stir until combined. Stir in the chocolate chips.

Using a 1 1/2" cookie scoop, scoop cookie dough onto a baking sheet lined with parchment paper. Bake for 11 minutes.