Chocolate Cayenne Cookies

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-medium cookies

Ingredients:

1-2/3 gluten-free all purpose flour 

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 (oat 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

Directions:

1. Preheat oven to 350F.

2. Stir together wet ingredients Into a large bowl, then add in dry.

3. 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.

4. Set on silicone-lined cookie sheet. Bake for 9 minutes or until slightly firm but they taste best to still be soft and not over-baked. Let cool on a wire rack 5 minutes before serving.