mexican chocolate cookies aka. the best cookies ever

the very first time i tried these cookies was at tacofino. my ultimate, ultimate favourite food truck. luckily, tacofino is not located anywhere near me, which is a good thing because it really is the only food that tempts me to give up this whole gluten-free thing. 

anyway. one bite of this cookie and i was absolutely in love. actually. 

i tried making a gluten free version about 3 years ago and they were amazing, but had loads of butter and made me feel sicker than if they had been filled with gluten. 

the other night i needed a quick treat to bring to a friends house and i thought it was time for another attempt. get ready to have your mind BLOWN.

sift together

  • 1/2 cup namaste all purpose flour blend
  • 1/4 cup tapioca starch
  • 1/2 cup fair-trade dark cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cayenne powder

stir in 1/2 cup of a random mix of chopped chocolate. i like to use 90% lindt, seasalt lindt, trader joes chocolate bars, milk chocolate, white chocolate & chocolate chips, le chocletier chocolate...just chop up a square of everything

in a separate bowl, whisk together

  • 1/2 cup dark brown muscovado sugar
  • 1/2 cup cane sugar
  • 1/4 cup melted coconut oil
  • 1 egg, room temp
  • 1/8 cup egg white (or just omit)
  • 1 tsp vanilla powder
  • 2 tbsp freshly grated ginger

gently add the wet to dry and stir to combine

roll into 12 balls and flatten on a tray. sprinkle with fleur de sel.

bake at 375 for 8 minutes. 

remove from oven and devour.