The other week a friend brought some of her Mexican Hot Chocolate cookies to the communal knitting group, and after that day I’ve been itching to make my own batch of them.
Now, I had zero eggs in the house and no energy to go buy some, so off I went to find an eggless recipe. I found a base cocoa cookie recipe here: Eggless Chocolate Cookies.
Below I’ve listed the recipe and the changes I’ve made (some of my own and some from the comments on the original recipe)
- 1/4 cup butter, softened
- 2 tablespoons coconut oil, melted
- 3/4 cup brown sugar
- 3-4 tablespoons brewed coffee
- dash of vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (I used powder as a mistake, only realized it said baking SODA after they were in the oven, so I imagine using soda or powder both work fine!)
- 1 cup flour
- 1/3 cups cocoa powder
- 1/2 teaspoon cayenne powder (I used 1/2 tablespoon, and they were way too hot for me, although still delicious, so I would suggest 1 teaspoon at most)
- ground cinnamon
- Cream the butter, coconut oil, sugar, and 1 tablespoon of the coffee together.
- Add another 2 tablespoons of coffee and the vanilla extract and beat well.
- In a separate bowl, mix the dry ingredients together (excluding the cinnamon!)
- Add the wet ingredients to the dry ingredients and mix together until combined, if it is too dry add 1 more tablespoon of coffee.
- Refrigerate for 30 – 60 minutes.
- Preheat oven to 400 degrees Fahrenheit, and grease a cookie sheet.
- Separate the dough into small-medium sized balls and place onto cookie sheet (I got 18 cookies out of it).
- Lightly press down with a spatula, and sprinkle cinnamon on top.
- Bake for 10 minutes.
- Remove, allow to cool down and serve or store away for a later day!
I love these to bits (even though my mouth is on fire because of too much cayenne!)