No gluten, no problem. Can’t do dairy, I got you covered. Deathly allergic to nuts, fear not! Craving something sweet with a little heat? Who isn’t? These scrumptious Mexican Chocolate Chocolate Chip Cookies check all your boxes! They are sweet, but not too sweet, packed with cinnamon flavor, rich chocolate with dark chocolate chips and rounded out with a hint of heat. These cookies are soft, a little cake-like and will satisfy all your cravings.
It’s no secret that I like heat and sweet, it’s one of my favorite combos. It’s also not a secret that I love D’Vash Date Nectar. All-natural sweetener made only with dates. I have used it as the sweetener in my Paleo Salted Caramel Brownies and they are delicious. Well, D’Vash just came out with a new variation of their date nectar! Woo-hoo! Date Nectar with cayenne…be still my heart D’Vash!
I immediately thought I had to have this, and I have to add it to a dessert. My Mexican Chocolate Chocolate Chip Cookies were born! I wanted to make a decadent treat for those of you/us who are on restrictive diets and have food allergies (they are people too and just want to enjoy a cookie). 🙂 I kept these gluten free and nut free using Sorghum Flour. Which apparently is really good for you (the Google machine told me so) AND an easy to digest grain, which some people have problems with. So go ahead and indulge, don’t even think about the sugar, it all balances out! 😉 I used vegan butter to keep it dairy free as well. Then for the sweet I used brown sugar and my new favorite D’Vash Cayenne! Which really adds the right amount of kick without overpowering.
Soft and airy center, pockets of cinnamon sugar and rich dark chocolate morsels join forces with cayenne to take you to cookie nirvana. Too dramatic? Nah.
Let’s head into the Holiday and Baking Season with these cookies leading the charge! They are a great treat for all, food allergies or not, sure to be a crowd pleaser!
Happy Baking Season!
Diane
- 1½ cups sorghum flour
- ½ cup tapioca starch
- ¼ cup arrowroot starch
- ⅓ cup cocoa powder
- ¼ cup D'Vash Date Nectar Cayenne
- ¾ cup brown sugar
- 1 tsp. xanthium gum
- ½ tsp. salt
- 1 tsp. espresso powder
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1½ sticks vegan and soy free butter (I used Earth Balance) room temp.
- 1 large egg room temp
- 1 large egg yolk room temp
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. apple cider vinegar
- 1 cup cinnamon sugar bits (King Arthur Carries or sub- cinnamon chips)
- 1 cup dark chocolate chips (at least 72% cocoa for dairy free)
- In a large bowl combine the flour, starches and cocoa powder. Add the rest of the dry ingredients and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and brown sugar until creamy and lighter, about 3 minutes. Add the date nectar and mix to combine.
- Add the egg and yolk separately and mix completely before adding the next one. Scrape down sides and bottom of bowl as needed.
- Add the vanilla extract and vinegar, mix to combine.
- With mixer running on slow, add half of the dry ingredients and mix until just incorporated. Add the rest of the dry and mix until incorporated. Don't over mix.
- Stir in the cinnamon bits and the chocolate chips until evenly distributed. Chill dough covered in fridge for two hours up to 3 days.
- Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.
- Scoop out the chilled dough using a small ice-cream scoop with release or about a tablespoon and half of dough onto prepared pan. Don't space too close together. Chill for 10 minutes in the freezer.
- Bake for 16 to 18 minutes. Allow to cool on baking sheet on wire rack.
- Store cooled cookies in air-tight container at room temp for up to 2 weeks or freeze unbaked dough balls for up to 3 months.
- Enjoy!
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