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.
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 🙂 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 🙂
- 1 Tablespoon ground flaxseed (for "flax egg")
- 2 Tablespoons cold water
- 3/4 cup granulated sugar
- 3/4 cup coconut oil (or nondairy, non hydrogenated butter)
- 1 teaspoon vanilla extract
- 1 1/4 cups white flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tiny dash of cayenne pepper (not too much! this is spicy!)
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350.
- 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.
- In a large bowl, mix the coconut oil (or vegan butter) with the sugar. Fold in the "flax egg."
- 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.
- Stir in the chocolate chips.
- Form balls and place on an ungreased cookie sheet. Bake for 8-10 minutes, until tops are no longer gooey.
- Be sure to check the chocolate chip ingredients, as they sometimes contain milk or milkfat (gross). "Cocoa butter" is vegan 🙂