Mexican Chocolate Cookies
Prep Time: 20 minutes Cook Time: 12 Minutes Yield: 12 Servings
¼ cup coconut flour
¼ cup raw cacao powder
¼ cup coconut sugar or ½ tsp powdered stevia
2 TBSP Swerve Confectioners Sugar
2 tsp ground ginger
1 tbsp chopped crystalized ginger
⅛ tsp cayenne pepper
½ tsp sea salt
½ tsp baking soda
1-½ cups natural, unsalted almond butter
¼ cup ground flax seeds mixed with ½ cup hot water (let sit until it sets)
2 TBSP coconut oil, melted
1 tsp pure vanilla extract
¼ cup cacao nibs
¼ cup chocolate chips
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
In a large bowl, combine the coconut flour, cacao powder, coconut sugar, Swerve, ginger, crystalized ginger, cayenne, salts, and baking soda.
In a separate large bowl, combine the almond butter, flax mixture, coconut oil and vanilla. Stir until fully combined. Add to the dry ingredients and stir until a dough forms.
Fold in the cacao nibs and chocolate chips. Scoop 12 mounds of dough onto the prepared baking sheet. Press lightly with the palm of your hand to flatten slightly. Bake 10-12 minutes or until golden brown on top. Cool on a cooling rack. Enjoy!