Hello and Merry Christmas!!! I’m not exactly sure why but these cookies feel pretty festive to me! I’ve had Mexican hot chocolate in the past and these cookies are pretty are a take on that toasty delicious beverage! This is the first time that I have veganized the recipe and they turned out amazing!
Mexican Chocolate Chocolate Chip Cookies
Ingredients:
- 2 cups flour
- 3/4 cup of cocoa powder
- 2 teaspoons cinnamon
- 3/4 teaspoons baking soda
- 3/4 teaspoons salt
- 2 sticks vegan butter( I use earth balance in the pink tub)
- 3/4 cups brown sugar
- 3/4 cups of white sugar
- 2 teaspoons of vanilla
- 2 flax eggs (2 tablespoons of ground flax seeds+6 tablespoons of water)
- 2 cups of semisweet chocolate chips( I use enjoy life)
- 1 cup chopped walnuts(optional)
Instructions:
- Preheat oven to 350
- Make flax egg by mixing 2 tablespoons of ground flax seeds with 6 tablespoons of water. Let it sit for 10 minutes.
- Add the butter, vanilla, white sugar, brown sugar, and flax egg and mix until combined.
- In a separate bowl mix flour, cocoa powder, cinnamon, baking soda and salt.
- Add the dry ingredients to the wet and stir until incorporated
- Add the chocolate chips and the nuts.
- Spoon or use a cookie scoop to put the cookie dough onto cookie sheet.
- Put cookie sheet in the preheated oven and bake for 10-13 minutes.
- When the cookies are done baking leave them on the cookie sheet for 2 minutes and then transfer them to a cooling rack.
- Give them about 5-10 minutes to set and then Enjoy!
