These cookies are a perfect dessert; sweet chocolate mixes with the spicy kick of cayenne in each bite, creating a "Mexican mocha" taste. (And speaking of mochas, these cookies paired with a rich cup of coffee or espresso is divine). Usually kids don't love the spicy aftertaste, so it's a good recipe to not have to share with little ones ("sorry, these are super spicy, you won't like them" is actually what I say to deter my kids taking any of my treats but in this case it is true!).
The best? It is a fast, one bowl recipe and bakes quickly. If you use a silicone baking sheet, cleanup is even faster (and the cookies will bake evenly--try this affordable set, you can use them for everything and scrap scrubbing pans or burning through parchment paper). Enjoy!
Chocolate Cayenne Cookies
yields a few dozen small-mediu cookies
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp cayenne powder* (or 1/4 if you want less spice)
1/2 cup melted coconut oil or avocado oil (or any really)
1/2 cup raw sugar
1/4 cup pure maple syrup
1/4 cup unsweetened nondairy milk (almond or coconut tastes best)
1 tsp vanilla extract
* pro baking tip: bake and cook with organic, quality cayenne like this brand: you'll taste a world of difference
Preheat oven to 350F.
Stir together wet ingredients, then add in dry.
Roll into small balls and optionally, roll in raw sugar for a sweeter treat. I like to leave some plain and some with a few chocolate chips dotted on top.
Bake for 9 minutes or until slightly firm but best to still be soft and not over-baked.
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