Indulge in the rich and spicy flavors of Mexico with these decadent flourless chocolate cake cookies. The combination of chocolate, cinnamon, and a hint of cayenne pepper creates a delightful treat with a kick.
Ingredients: 1 cup semisweet chocolate chips. 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper. 1/4 teaspoon salt. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup chopped pecans.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. In a bowl that can go in the microwave, melt the chocolate chips for 20 seconds at a time, stirring after each time. Do this until the chocolate is smooth and melted. Add the cocoa powder, ground cinnamon, cayenne pepper, and salt to a different bowl and mix them together using a whisk. Melt the chocolate and mix it with the eggs and vanilla extract. Mix the ingredients together well until a thick batter forms. Add the chopped pecans to the batter and mix them in well. Drop spoonfuls of batter, about two inches apart, onto the baking sheet that has been prepared. You can use a spoon or a cookie scoop for this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these rich and tasty Mexican chocolate cake cookies without flour once they are cool.
Prep Time: 15 minutes
Cook Time: 10 minutes
Saldanet
