Hot Chocolate Cookies

Some of you have been asking me if I have any new holiday cookie recipes and thanks to the Farmer’s Almanac, the answer is YES!  On page 40 of the 2012 Almanac is a recipe for ‘Dark Chocolate Chili Balls’.  I have taken the advice of my celebrity chef friend, that is, he’s my friend and he cooks for a lot of celebrities, not something I personally have the stomach for after my experience working as a nanny for certain 1%-ers, but his advice was this: refrain from using the word ‘balls’ when naming a food.  So we’ll call them cookies, you can shape them however you like and make any inappropriate jokes you deem necessary for this time of the year.  These spicy, rich chocolate cookies are mostly a mix of 85% dark chocolate and unsweetened chocolate with some walnuts and hot pepper of your choosing.  The original recipe was easy to adapt since it only called for a 1/4 of wheat flour, and I substituted with a tablespoon of coconut flour.

I made these last weekend and they were a hit at our Sunday night family dinner.  At the end of this post I’ve linked to my other cookies and sweet treats in case you want to make up a variety of holiday cookies for you and yours!

Chocolate cookies spiked with chipotle and walnuts.


6 ounces bittersweet chocolate, chopped. I used Trader Joe’s brand ‘The Dark Chocolate Lover’s Bar’ which has 5 grams of fiber and only 8 grams of sugar per 40 gram serving (about 2/3 of the whole bar).

2 ounces Unsweetened chocolate, chopped

2 Tablespoons unsalted butter

1 Tablespoon coconut flour

1/8 teaspoon baking powder

1/2 teaspoon salt

1/2 to 2 teaspoons ground chiles, I used a shy 2 teaspoons of ground chipotle peppers and the cookies were spicy!  I would use less spice next time.  If you like hot, go for it, if not, 1/2 a teaspoon will do.  You can use Ancho chiles for a more mild and smokey heat, Cayenne for a lot of heat and not much else or Chipotles for heat and smoke, yum!

2 large eggs

stevia to taste

1 Tablespoon espresso powder

1 teaspoon vanilla extract

1 cup of chopped walnut pieces


Preheat the oven to 350 and line a baking sheet with parchment paper.

Unsweetened Chocolate, butter and some 85% dark chocolate make the base of these rich cookies.

In a saucepan over low heat melt the two kinds of chocolate with the butter.  Add stevia to taste, a bit sweeter than you’d like and the flavor will balance out when you add in the rest of the ingredients.  After it’s melted, set it aside to cool a bit.

In a bowl mix together the coconut flour, baking powder, salt and hot pepper.

In another bowl beat the eggs, espresso powder and vanilla at high speed for 2 minutes.

Cowboy coffee for the modern foodie: whipped organic farm eggs, espresso powder and vanilla extract.

This last part should be done quickly so have your baking sheet ready and your oven up to temperature.

Add the melted chocolate to your egg mixture and beat well to blend.

Add the flour mixture and stir until combined.  Stir in the walnuts.

The chocolate will begin to solidify so immediately begin to shape spoonfuls of dough into rounds and place about 2 inches apart on the cookie sheet.

Bake for 10-12 minutes until the cookies have a shiny skin and are slightly firm.  Let them cool on the cookie sheet for several minutes before transferring them to a rack to cool completely.  Makes 24-36 cookies depending on size!

Some of my other dessert recipes:

Nuts and Seeds Cookies

Chocolate Lavender Tart

No Bake Chocolate Cake

Pumpkin Pie and Coconut Ice Cream

Coconut Cake

Carrot Cake

Nuts and Seeds Cookies

Candida diet friendly cookies full of nuts and seeds and dark chocolate chunks!

Yup, they look like cookies and they taste like cookies but they are also a great source of energy, unlike traditional cookies.  No sugar means no sugar crash or empty calories.  I’ve been playing with the coconut flour I found a few weeks ago and after several successful batches (you are welcome!) and several happy non candida diet taste testers, thanks guys, I think we have a successful, healthful cookie, if that’s the right noun.  The original recipe is from the Coconut Secret website (is coconut really a secret?) and their recipe didn’t take into account the very helpful information on how to cook with coconut flour that can be found on the package.  Maybe this is the ‘secret’: 1/4 cup of coconut flour is equivalent to 1 cup of wheat flour and for each cup of coconut flour you should use 4 eggs.  Easy enough for doing recipe conversions on your own.  Here’s my altered, sugar-free recipe for cookies full of all the good stuff and free of all refined white stuff.  These are a really tasty, good for you alternative to what we normally consider cookies.

Preheat oven to 350° F


  • 1 cup Coconut Flour
  • 1 cup Almond Meal
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Sesame Seeds
  • 1/2 cup Sunflower Seeds or unsweetened coconut flakes
  • 3 ounces dark chocolate chips (or cacao nibs)
  • 1/2 tsp Sea Salt
  • 2 tsp Baking Powder

Mix together dry ingredients and set aside.

Wet Ingredients:

  • 3/4 cup almond milk
  • 1/2 cup Coconut Oil, heated to liquid
  • Stevia to taste
  • 1 Tbsp Vanilla Extract
  • 2 large organic eggs, lightly beaten
  • 3 Tablespoons ground flax whipped into 1/4 cup water until it becomes a sticky, thick mixture.

Mix together wet ingredients and blend into dry ingredients. Batter should be stiff, yet moist. Using a spoon, about the size of a Tablespoon, form cookies and place on a cookie sheet. Flatten cookies slightly. Bake 15 minutes or until golden around the edges. This will make about 42 cookies and here’s the nutrition information I figured out per cookie:

Calories: 92  Carbohydrates: 2  Fiber: 2  Fat: 8  Protein: 2.3

The black sesame seeds really stand out and they taste good too.