This recipe for Sugar Free Mexican Hot Chocolate Cookies features that famous taste that we expect from a cookie such as this one.
Not only are we getting that great taste of a chocolate cookie with this, we are also getting a bit of spice to go with it.
Sugar Free Mexican Hot Chocolate Cookies
This cookie is the sugar free version of a very popular cookie.
By popular cookie, I mean a favorite cookie for so many people.
This sugar free cookie certainly is a chocolate cookie both in taste and looks.
Most specifically, a chocolate cookie made with the same ingredients that we would use to make sugar free hot chocolate.
I know that you would probably agree that hot chocolate is a great tasting chocolate beverage especially during certain times of the year (hello holiday season!).
What makes a Mexican Hot Chocolate so famous is its opposites of taste.
Also, how those opposites of taste work together to offset one another.
The result of these tastes is that while you may be thinking that you are biting into something chocolate tasting, you are also biting into something spicy.
We will be using cayenne pepper in this recipe to give us that spicy taste.
Actually, we will not be using a lot of cayenne pepper. We will add just enough to add a bit of opposition to that sweet chocolate taste. I think that is what makes this cookie so unique.
While we will not be using authentic Mexican Chocolate, we will be using an easy substitute for Mexican chocolate.
To make this recipe we will use unsweetened cocoa powder. Then to make this taste more like Mexican chocolate, we will add a bit of ground cinnamon to that cocoa powder.
Mexican chocolate is a unique kind of chocolate.
While it is also derived from cocoa nibs, it does not taste exactly like the chocolate that you may be use to eating. This is because of the the added flavors from ingredients such as ground cinnamon.
As with most of my cookie recipes, I am offering alternatives to make this a low carb cookie or keto chocolate cookie.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well.
Lastly, we will be using a granular sugar alternative to make this recipe.
There are many different kinds of granular sugar alternatives available these days as the number and variety seem to increase on a daily basis sometimes! For best results, what you should look for in the granular sugar alternate of your choice is for an alternative that measures 1:1 with sugar in a recipe and can be used in baking.
Here are some similar recipes that you may also like.
- Sugar Free Hot Cocoa Made With Stevia.
- Cocoa Muffins Made Without Sugar.
- Sugar Free Cocoa Buttercream Frosting.
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You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
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The recipe for Sugar Free Mexican Hot Chocolate Cookies
As mentioned, you will need unsweetened cocoa powder. Then to make this taste more like Mexican chocolate, we will add a bit of ground cinnamon to that cocoa powder.
We will be using cayenne pepper in this recipe to give us that spicy taste.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well.
What you will need to make this Sugar Free Mexican Hot Chocolate Cookies
As stated above, we will be using a granular sugar alternative to make this recipe.
There are many different kinds of granular sugar alternatives available these days as the number and variety seem to increase on a daily basis sometimes! For best results, what you should look for in the granular sugar alternate of your choice is for an alternative that measures 1:1 with sugar in a recipe and can be used in baking.
Here are the ingredients that you will need to make these Sugar Free Mexican Hot Chocolate Cookies
- All Purpose Flour- 2 ¼ cups.
To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour.
Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. - Unsweetened Cocoa Powder-½ cup.
- Black Pepper- ½ teaspoon
- Baking Soda- 1 teaspoon.
- Ground Cinnamon- 2 teaspoons, divided. Please use unsweetened cinnamon in this recipe.
- Cayenne Pepper- 1 teaspoon
- Cream of Tarter- 2 teaspoons.
- Butter- 17 tablespoons, softened to room temperature. That is one cup + 1 tablespoon or 2 sticks + 1 tablespoon.
- Granular Sugar Alternative- Equivalent to 1 ½ cups of sugar, divided. Please use an alternative that measures the equivalent of 1:1 with sugar.
- Eggs-2
- Vanilla Extract- 1 teaspoon.
- Sugar Free Chocolate Chips- 1 cup.
How to make Sugar Free Mexican Hot Chocolate Cookies
- Preheat your oven to 350. Prep two cookie sheets for nonstick. I like to use Parchment Paper .
- In a medium sized bowl, whisk together the flour, Cocoa Powder, Black Pepper, Baking Soda, 1 teaspoon of Ground Cinnamon, Cayenne Pepper, and cream of tarter. Set this bowl aside.
- Next, in mixing bowl, cream together the butter with one cup of the sugar. Once creamed, you can add the dry ingredients from the first bowl containing the dry ingredients (flour etc). To do so we will add half at a time, gently stirring between additions.
- Add the eggs one at a time, stirring gently between additions. And then the vanilla extract. Fold in the chocolate chips by hand.
- In a small bowl, use a fork to gently mix together the remaining sugar alternative and the remaining cinnamon. To form the cookies, use a tablespoon or similar item to scoop out dough. Form a ball with each ball of dough and then flatten it onto the prepped baking sheets. Sprinkle the remaining sugar alternative with cinnamon that is in the small bowl onto the cookies. Bake 12-15 minutes or until the cookies begin to crack. Allow to cool on the baking sheets.
The Recipe Card for Sugar Free Mexican Hot Chocolate Cookies
I'm thinking that milk is the perfect beverage to enjoy these cookies with!
Sugar Free Mexican Hot Chocolate Cookies
Equipment
Ingredients
- 2 ¼ cups All Purpose Flour See Post for Alternatives½
- ½ cup Unsweetened Cocoa Powder
- ½ tsp Black Pepper
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon divided
- 1 tsp Cayenne Pepper
- 2 tsp Cream of Tarter
- 17 tbsp Butter softened to room temperature
- 1 ½ cups Splenda
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Sugar Free Chocolate Chips
Instructions
- Preheat your oven to 350. Prep two cookie sheets for nonstick. I like to use Parchment Paper .
- In a medium sized bowl, whisk together the flour, Cocoa Powder, Black Pepper, Baking Soda, 1 teaspoon of Ground Cinnamon, Cayenne Pepper, and cream of tarter. Set this bowl aside.
- Next, in mixing bowl, cream together the butter with one cup of the sugar. Once creamed, you can add the dry ingredients from the first bowl containing the dry ingredients (flour etc). To do so we will add half at a time, gently stirring between additions.
- Add the eggs one at a time, stirring gently between additions. And then the vanilla extract. Fold in the chocolate chips by hand.
- In a small bowl, use a fork to gently mix together the remaining sugar alternative and the remaining cinnamon. To form the cookies, use a tablespoon or similar item to scoop out dough. Form a ball with each ball of dough and then flatten it onto the prepped baking sheets. Sprinkle the remaining sugar alternative with cinnamon that is in the small bowl onto the cookies. Bake 12-15 minutes or until the cookies begin to crack. Allow to cool on the baking sheets.
Recipe Notes
We will be using cayenne pepper in this recipe to give us that spicy taste. To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour. Lastly, to make this recipe gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. As stated above, we will be using a granular sugar alternative to make this recipe. There are many different kinds of granular sugar alternatives available these days as the number and variety seem to increase on a daily basis sometimes! For best results, what you should look for in the granular sugar alternate of your choice is for an alternative that measures 1:1 with sugar in a recipe and can be used in baking. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This delicious tasting recipe for Sugar Free Mexican Hot Chocolate Cookies comes with options for keto, low carb, or gluten free diets as well.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
