Ah! How I love holiday baking! It is so much fun to create treats to share and give to others this time of year.
When I lived in Mexico as an exchange student in the early 1990's I got to experience the lovely treats at holiday time there. I especially loved the Mexican hot chocolate which is cinnamon flavored chocolate disks that are melted into hot milk and whisked either by hand or in a blender until frothy. Sometimes a bit of extra spice is added. I remember this hot chocolate was often served with tamales. We would go to lots of holiday parties, especially posadas, held traditionally outside where the kids would try to hit the pinata filled with nuts, oranges and sugar canes. It was so much fun!
I wanted to create this flavor in a cookie form that was both gluten and dairy free. I know that I have accomplished that flavor here in these cookies. They have a lovely flavor of chocolate with a slight kick from the cayenne pepper and spice from the cinnamon- the perfect combination for holiday gift giving!
I hope that you enjoy making these cute little cookies for your family and friends this holiday and for many to come! Enjoy!
Chocolate Mexican Spice Cookies:
3/4 cup vegan margarine
1/2 cup coconut sugar
1/2 cup organic granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1 tablespoon ground chocolate
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 3/4 cups gluten free flour mix (see below)
1/4 cup sweet rice flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
Gluten Free Flour Mix:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 cup dairy free chocolate chips
1/2 cup cinnamon sugar (1/2 cup organic granulated sugar + 1/2 teaspoon cinnamon, mixed)
1. Beat the margarine and sugar in a large bowl of a stand mixer until light and fluffy. Add the egg and vanilla and mix until combined.
2. Add the ground chocolate, cinnamon, cayenne, flours, baking powder, xanthan gum and salt. Beat until combined and the dough is thick.
3. On a large piece of wax paper, flatten the dough into a large disk. Fold over the waxed paper and make sure all of the dough is covered. Refrigerate the disk for 30 minutes.
4. After 30 minutes, take half dough out and take small pieces of it and drop them in a line across a large sheet of plastic wrap. Roll to form a 1-inch diameter log. Repeat to form another long log. Roll each log on the counter to smooth out. Refrigerate the dough logs for 30-40 minutes, until well chilled.
5. Preheat the oven to 350F.
6. Grease the cookie sheets with cooking spray, coconut oil, or place silicone mats on the baking sheets.
7. Slice the dough into 1/4 inch slices. I dipped the sides of the dough circles in granulated sugar. Place the circles on the prepared baking sheets. Then, take a small drinking glass and push on each cookie to flatten out a bit.
8. Bake in the center of the oven for 10-12 minutes until fully done. Transfer the cookies to a wire rack.
8. When the cookies are cool, melt the dairy free chocolate chips in the microwave in 30 second spurts until you can stir them with a spoon and they are completely melted (It takes 1- 1.5 minutes) Dip each cookie into the melted chocolate, then dip into the cinnamon sugar mixture. Let dry on waxed paper or parchment paper. Enjoy!
If this post made you hungry for more goodness, pass it on to a friend!