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Mexican Chocolate Drops

Ay, ay, ay...these are some delicious dark chocolate cookies. The chili spice intensifies the chocolate flavor, which is further enhanced by the cinnamon to create the perfect dark chocolate bite.

2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
pinch sea salt
1 teaspoon baking powder
1/8 teaspoon chili powder
1/8 teaspoon black pepper
1/4 teaspoon cinnamon
1/3 cup light olive oil
1/2 cup brown rice syrup
unsweetened vanilla soy, rice or almond milk

Chocolate Glaze:

1/4 cup unsweetened vanilla soy, rice or almond milk 
3 tablespoons brown rice syrup 
1 cup grain-sweetened, non-dairy chocolate chips
unsweetened shredded coconut

Preheat oven to 350 degrees and line a baking sheet with parchment. Combine flour, cocoa, salt, baking powder and spices in a mixing bowl. Whisk to combine. Mix in oil and rice syrup. Add soymilk by tablespoons, mixing until the dough gathers into a soft ball. 


Roll the dough into 1-inch spheres and arrange on baking sheet about an inch apart. Bake for 18-20 minutes, until the cookies crack a bit on the top, but are still soft. Cool completely on wire racks. Prepare the glaze by bringing soymilk and rice syrup to a high boil. Remove from heat and whisk in chocolate chips until silky smooth. Dip the tops of each cookie into the glaze and then into coconut. Makes about 24 cookies. 


Ergo Chef
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