Spiced Flourless Mexican Hot Chocolate Cookies

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Flourless Mexican Chocolate Cookies are sweet and tender with deep, dark chocolate and the perfect kick of warm spices. This easy cookie recipe inspired by Mexican Hot Chocolate is loaded with chocolate chunks and spiced with cinnamon, ginger, and just a hint of cayenne pepper. It is a flourless gluten free dessert exploding with flavors that will knock your socks off.

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Other than the rare occasion I make a boozy dessert such as Bailey’s Chocolate Cream Pies, I do consider most of my recipes to be family-friendly and kid-approved.

These cookies might require a bit more adventurous tastebuds. But once you try it, you won’t be able to forget this unexpectedly amazing pairing.

You see, Mexican Hot Chocolate Cookies are inspired by the spiced chocolate and warm chocolaty drink that originated in Mexico.

You can learn more about it from Fine Cooking and The Spruce Eats, where I read about it. But I’ll tell you a bit here.

Native people of this region used to drink a warmed mixture of water, cacao, and spices. The Aztecs often added chiles. And in Colonial times, both cinnamon and vanilla were added to the mixtures when they arrived from the Far East.

This decidedly Mexican combination of ingredients has long been used to flavor everything from these warm drinks to traditional dishes like mole.

Eventually, milk and sugar were added to that warm spiced chocolate drink to become the rich and creamy Mexican hot chocolate that is known today.

Mexican Chocolate is typically sold in bars and discs, and it is typically a combination of ground cocoa nibs, cinnamon, and vanilla. Sometimes nuts are added for texture, and other warm spices such as nutmeg can be added. Chunks are broken off and stirred into warm milk to make the drinking chocolate.

The combination of chiles and chocolate has become popular, as well, popping up in everything from cakes to candy bars.

And these cookies.

Three spicy Chocolate Cookies with a spoon of Mexican Chocolate Spice Mix in the background

Mexican chocolate spice

Years ago, I became intrigued by the sweet heat flavor of Mexican hot chocolate. I’ve always been a fan of the dark chocolate that is characteristic of the chocolate of Mexico, versus the sweeter, creamier milk chocolate that many people love.

And I found that the spices made that bittersweet flavor really pop. So I started stirring dark cocoa powder and cinnamon into my oatmeal, eventually adding ginger and cayenne pepper to the mix.

I could not get enough of this Mexican Hot Chocolate Oatmeal. So I started making batches of my own spice blend with cinnamon, ginger, and cayenne pepper.

Then I began sneaking it into anything chocolaty, from Chocolate Glazed Popcorn to a skinny Mexican Mocha drink. My friend Sondra added it to Chocolate Pizzelles.

You can probably even use it in place of the individual spices in Dorothy’s Mexican Brownies!

And now I put it in these cookies.

A stack of three Flourless Mexican Chocolate Cookies on a piece of burlap

Mexican Hot Chocolate Cookies

Tender, deeply chocolaty cookies with a slightly nutty flavor get kicked up with a blend of warm spices, vanilla, and big chunks of rich dark chocolate.

These aren’t your basic chocolate cookies, but the serious chocolate lover will go crazy for the gourmet flavors. Yet you can mix them up in just a few minutes. You don’t even need a mixer.

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

Ingredients

  • Egg
  • Creamy almond butter – I usually use the Kirkland brand from Costco. I like this brand because the only ingredient is roasted almonds
  • Dark brown sugar – you can also use coconut sugar.
  • Unsweetened cocoa powder – I typically just use Hershey’s
  • Baking soda
  • Mexican chocolate spice blend – you can mix up a batch to stir into other chocolaty recipes or just combine cinnamon, ginger, and cayenne pepper.
  • Salt – just add a pinch if your band of almond butter doesn’t contain salt.
  • Dark chocolate – chopped into chunks. Any good bar of dark chocolate will do. I usually get the Moser Roth brand from Aldi, but have used Green & Black’s and Ghirardelli. Depending on how sweet or bittersweet you like your chocolate, you can use anywhere from 70% dark chocolate to 85% bittersweet chocolate.

Equipment

  • Basics – bowl, measuring cups and spoons, a mixer or just a fork, spatula
  • Baking sheets – I usually use these made by Nordicware
  • Silicone baking mats or parchment paper
  • Cookie scoop – you’ll need a small scoop or just use a tablespoon

Directions

  1. Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment.
  2. Lightly beat the egg in a bowl, then stir in the remaining ingredients except for the chocolate.
  3. Fold in the chocolate chunks.
  4. Form balls with about 1 Tablespoon of dough and place on the baking sheet a couple of inches apart. Press down slightly.
  5. Bake for 8-10 minutes.
  6. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
A stack of three Flourless Mexican Hot Chocolate Cookies with a spoon of Mexican Chocolate Spice Mix in the background

Brianne’s pro recipe tips

Of course, the warm, cozy flavor makes these spicy chocolate cookies perfect for winter holidays. But that kick of heat would make them a great treat for a gluten free Cinco de Mayo. Add a scoop of vanilla ice cream, too!

Freezing

These Mexican Hot Chocolate Cookies freeze well, so they are great to make in advance. Just be sure to place them in a resealable plastic freezer storage bag, removing as much air as possible.

Since they are tender cookies, I do like to place the bag inside a second container like an airtight plastic storage container or a cookie tin. This prevents breakage and crumbling, and adds a layer of protection from air to prevent freezer burn.

They will have the best quality flavor if you eat them within two months, but they are safe to eat much longer than that.

Variations

  • Need gluten free cookies? Don’t change a thing, but do read your labels to make sure you don’t have any ingredients that contain gluten.
  • Don’t like the heat but still want that Mexican hot chocolate flavor? Use all cinnamon instead of the spice blend.
  • Don’t want the spices at all? You can leave it out and still have tasty flourless chocolate cookies. For extra nutty flavor, you can swap the chocolate chunks for almonds like these Flourless Chocolate Almond Butter Cookies.
  • Love Almond Joy candy bars? Get the coconut chocolate almond flavor combo by skipping the spices and swapping 1 Tablespoon of the cocoa powder for a Tablespoon of shredded coconut, like these Flourless Coconut Almond Chocolate Chunk Cookies.
  • Looking for paleo cookies? Make sure your almond butter doesn’t have any added sweeteners, use coconut sugar in place of the brown sugar, and get a paleo-friendly bittersweet chocolate, like Green & Black’s Organic 85% Dark Chocolate.
  • Need low carb cookies? I have not tested this yet, but you could try Swerve Brown Sugar Substitute and a keto-friendly chocolate, like Lily’s which is sweetened with Stevia or ChocZero which is sweetened with monkfruit.
Flourless Spiced Chocolate Cookies with cinnamon, ginger, and cayenne mix in the background

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More flourless cookies

Inspired by the flavors of Mexican Hot Chocolate, you won’t be able to resist these sweet spiced chocolate cookies. Fans of deep, dark chocolate will go crazy for the huge chunks bursting from the cookies. And the warm spices of cinnamon and ginger with just a hint of heat from cayenne pepper enhance the chocolate, vanilla, and nutty almond flavors. And since they don’t have any flour, they are gluten free!

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
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Flourless Spicy Chocolate Cookies with cinnamon, ginger, and cayenne mix in the background

Flourless Mexican Chocolate Cookies

Sweet and tender with deep, dark chocolate and the perfect kick of warm spices. This easy gluten free cookie inspired by Mexican Hot Chocolate is loaded with chocolate chunks and spiced with cinnamon, ginger, and just a hint of cayenne pepper. The flavors that will knock your socks off.
Prep: 8 mins
Cook: 10 mins
Total: 20 mins
Servings: 32 cookies

Ingredients

  • 1 large egg
  • 1 cup creamy almond butter
  • 1/3 cup dark brown sugar, firmly packed
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Mexican Chocolate Spice Mix or 1/2 teaspoon cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspooon cayenne pepper
  • pinch salt (if your almond butter doesn't contain salt)
  • 1 teaspoon vanilla extract
  • 3.5 oz. dark chocolate, cut into chunks

Instructions

  • Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment.
  • In a medium bowl, using a hand mixer or just a fork, lightly beat the egg.
  • Add the almond butter, brown sugar, cocoa powder, baking soda, spices, salt, and vanilla, and mix until thoroughly combined.
  • Mix in the chocolate chunks.
  • Form balls with about 1 Tablespoon of dough and place on the baking sheet a couple of inches apart. Press down slightly to form thick disks.
  • Bake for 8-10 minutes, or until set but still slightly soft to the touch.
  • Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Flourless Mexican Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 79 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 38mg2%
Potassium 93mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 8IU0%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

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