Mexican Hot Chocolate Cookies

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

On medium speed mix the mashed avocado until fluffy. Add ½ cup brown sugar and beat until combined. Add egg, applesauce, and vanilla extract and beat until fully incorporated.

Step 3

To the wet mix, add wheat flour, cocoa powder, and oats.  Blend well, scraping the bowl as needed.  Add cinnamon, cayenne pepper, salt, and baking soda.

Step 4

Once all is combined, fold in ¼ cup dark chocolate chips.

Step 5

Use a spoon or cookie scoop sprayed with cooking spray to scoop the dough into generous balls of dough, about 1 tablespoon in size or slightly bigger. Place on a baking sheet lined with parchment paper, until dough is gone - keeping each cookie about 2 inches apart.

Step 6

Bake cookies until the center is slightly firm, 8-12 minutes. Don’t over bake. Cool on a baking sheet.