x

Enter your info below to get started!






FREE 30-Day Guide to Going Vegan | veganyogalife.com
Free 30-Day Guide to Going Vegan

Curious about going vegan?

Do you want to go vegan but think it would be too hard?

This FREE 30-day Guide to Going Vegan is for you!

Receive daily emails with tips, recipes and inspiration for transitioning to a vegan diet healthfully, mindfully – and joyfully.

Get started by clicking the button below!

Recipe: Vegan Mexican Chocolate Cookies

vegan mexican chocolate cookies recipe

When I was creating my collection of Thanksgiving Recipes a couple weeks ago, I was skimming my recipes to see what I might include. I realized I had far too few recipes for vegan desserts and decided that needed to change. That’s how this recipe for Vegan Mexican Chocolate Chips came into existence.

These cookies are a spicy spin on a delicious recipe from on of my favorite cookbooks, The Vegan Table, by someone who I truly admire, Colleen Patrick-Goudreau.

The Vegan Table Colleen Patrick-Goudreau

All of the recipes in this cookbook are wonderful – my favorite is the Muhammara dip, which is made with roasted bell peppers and walnuts – delish! Definitely pick up a copy if you are looking for some new vegan recipes.

Also, if you have questions about a vegan lifestyle, I highly suggest checking out her podcast, Food For Thought.

Now back to the cookies! I’ve made the original recipe quite a few times, as my husband is a huge fan of chocolate chip cookies. Sometimes, I would omit the cocoa powder so they were the more traditional style. They always turn out great.

In the recipe, she mentions that you could use peanut butter chips instead of regular chocolate chips and it got me wondering how else I could modify the recipe to turn it into something new.

SO what else goes really well with chocolate?

Chili peppers! It may not be everyone’s first thought but if you’ve ever had Mexican hot chocolate then we’re on the same page here.

Simply adding a couple of spices such as nutmeg, cinnamon and cayenne pepper, you create an entirely different kind of cookie with a surprise kick.

Now, a couple of notes:

  • Be careful not to add too much cayenne. Start with less than you think, taste the mixture and then add more if you feel like it needs it.
  • Check the ingredients on the chocolate chips that you buy. Some brands contain milk or milkfat (gross). Cocoa butter IS vegan πŸ™‚ You can also buy vegan chocolate chips here.
  • I’ve tried to start switching to coconut oil when baking for health reasons but also to avoid purchasing Earth Balance, which contains palm oil. Google palm oil and you’ll see why.

These cookies are great for anyone who loves chocolate and also a fun treat for parties. People won’t expect the interesting flavor profile πŸ™‚

Enjoy!

Vegan Mexican Chocolate Cookies
Serves 6
This is a spicy spin on a delicious recipe from on of my favorite cookbooks, The Vegan Table, by Colleen Patrick-Goudreau.
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Tablespoon ground flaxseed (for "flax egg")
  2. 2 Tablespoons cold water
  3. 3/4 cup granulated sugar
  4. 3/4 cup coconut oil (or nondairy, non hydrogenated butter)
  5. 1 teaspoon vanilla extract
  6. 1 1/4 cups white flour
  7. 1/3 cup unsweetened cocoa powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1/4 teaspoon cinnamon
  11. 1/4 teaspoon nutmeg
  12. 1 tiny dash of cayenne pepper (not too much! this is spicy!)
  13. 1/4 teaspoon salt
  14. 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350.
  2. To make the "flax egg," whip the flaxseed and cold water together until it create a gelatinous consistency, similar to a beaten egg. I like to use a spice grinder to accomplish this. You could also use a blender or food processor.
  3. In a large bowl, mix the coconut oil (or vegan butter) with the sugar. Fold in the "flax egg."
  4. In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. Blend this dry mixture into to the wet mixture. Add a little water or plant-based milk if extra moisture is needed. But do not add too much, as the coconut oil will thin it out fairly quickly as it heats up.
  5. Stir in the chocolate chips.
  6. Form balls and place on an ungreased cookie sheet. Bake for 8-10 minutes, until tops are no longer gooey.
Notes
  1. Be sure to check the chocolate chip ingredients, as they sometimes contain milk or milkfat (gross). "Cocoa butter" is vegan πŸ™‚
Adapted from Colleen Patrick-Goudreau
Vegan Yoga Life http://veganyogalife.com/

Like what you've read?

Receive inspiration, tips and more direct to your inbox

PLUS a FREE Vegan Meal Planning Essentials Checklist

This is a vegan site. No spam ever! Powered by ConvertKit


  • i love mexican chocolate! Great way to use this delicious flavor in cookies!

My baby girl is 7 weeks old today! Happy Birthday Jemma! #veganbaby #veganmama #7wo #chachaboo
Delicious noms at #TexasVegFest. Mac n cheeze and shepherds pie from Happy Vegan Baker! #vegan #govegan #veganlife
I'm vegan and I πŸ’–you! Had so much fun at #TexasVegFest today! πŸŒ±πŸ‚πŸ–πŸ“πŸ’•βœŒπŸ»πŸŒ±So grateful for how vegan-friendly my city is! #FriendsNotFood πŸ“·: @shanemberman #TexasVegFest2017 #VegFest
#Vegan brunch: chickpea flour scramble, curry sweet potato hash and meatless sausage. Coffee and fresh squeezed juice made with grapefruit, oranges, ginger and turmeric
Brunch at @bistrovonish. First time here so sharing a smorgasbord of deliciousness with @shanemberman...apple cinnamon French toast with home fries, shitake kolache, cinnamon roll and a donache(donut made from kolache dough). Amazing! Their sign wasn't lying. This is some elevated #vegan cuisine πŸ˜πŸ˜‹πŸŒ±πŸ’–βœŒπŸ»
Leftovers! Gluten-free stuffing with caramelized onion mushroom gravy, roasted broccoli, creamed corn, roasted veggie salad and cranberry sauce. All 100% vegan, organic and cruelty-free πŸ’–βœŒπŸ»οΈβœ¨πŸŒ±#veganthanksgiving
Quinoa porridge with oats, walnuts, banana, brown sugar and coconut milk. Waiting for my mastermind group to start! πŸ’–
Slow Cooker Soy Chorizo Chili from @veggie__chick. Perfect falltime dinner, super easy and delish! Topped with organic corn chips (because organic means they're healthy right?! πŸ˜‚)
Breakfast! Grapes, watermelon, pineapple and mandarin oranges #WhatVegansEat
Taco night! Bell pepper, onions and roasted corn in tortillas topped with guacamole. Served with refried beans and Mexican rice #WhatVegansEat 
Get #plantbased recipes ➑️ VeganYogaLife.com πŸŒ±βœ¨πŸ’–
Making a veggie stir fry! I got broccoli, sugar snap peas, mushrooms, carrots, onion and cabbage. Seasoned with a garlic and ginger sauce. Going to sprinkle to final product with roasted cashews and sesame seeds. Yum! #WhatVegansEat 
Get #plantbased recipes➑️VeganYogaLife.com πŸŒ±πŸ˜βœ¨πŸ’–
Toasted oat flakes with raw almonds, berries and almond milk #WhatVegansEat 
Need more ideas for a plant-based diet? Get my FREE guide ➑️ VeganYogaLife.com
Lunch at my desk. Pita with hummus and Grecian eggplant and some steamed broccoli. #WhatVegansEat 
Get my FREE guide and to going vegan ➑️ VeganYogaLife.com πŸŒ±πŸ˜‚πŸ’–
Morning smoothie with OJ, spinach, berries, banana, raw almonds and superfood powder. My kitty Miles is super interested πŸ˜‚

Interested in trying a vegan diet? Get my 30-day guide FREE➑️VeganYogaLife.com πŸŒ±βœ¨πŸ’–
Green smoothie:
1 cup OJ
1 cup frozen peaches
1/2 frozen banana
2 cups raw spinach
1 scoop #vegan protein powder

#WhatVegansEat 
Get more plant-based smoothie recipes➑️ VeganYogaLife.com πŸŒ±βœ¨πŸ’–