I have made these cookies a couple times as a variation of my Paleo Chocolate Cookies and they have been a hit. I decided to share this recipe too.
Mexican Hot Cocoa Cookies
- 2 medium or 1 1/2 large green plantains, peeled and chopped into 1/2 inch pieces
- 2/3 cup cocoa powder
- 1 cup coconut sugar
- 6 Tbsp. coconut oil or ghee
- 2 large eggs
- 2 tsp gluten free vanilla
- 2 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 cup chopped walnuts
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Preheat oven to 375 degrees. Place plantains, cocoa powder and sugar in a food processor and process until it forms a dough ball. Break up the dough ball with a spoon while it is still in the processor and add the rest of ingredients, except walnuts, and process again until smooth. Add walnuts and incorporate them in using a couple pulses on food processor. Line a cookie sheet with parchment paper. Drop a 2 inch round spoonful of cookie dough onto lined cookie sheet. Leave 2 inches between cookies to allow for spreading. Bake for 12-15 minutes at 375 degrees. Allow to cool. Makes approximately 2 dozen cookies.
