Mexican Hot Chocolate Cookies

  • 2 eggs or the liquid from one can of chickpeas - use the chickpeas for something else!
  • ⅓ cup canola oil
  • 1 box chocolate cake mix
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon chili powder
  • ⅔ cup mini chocolate chips

In a mixing bowl, whisk together the eggs and oil until foamy. Alternately, use a immersion blender or hand blender with the whisk attachment to whip the liquid from one can of chickpeas (there should be about 6 tablespoons of liquid) until it resembled whipped egg whites. Add the oil and mix until foamy.

Add the cake mix, baking powder, ground cinnamon, ground cayenne pepper, and chili powder; mix until combined. Add the mini chocolate chips and stir until they are fully incorporated into the cookie dough.

Cover and chill the cookie dough in the refrigerator for 20 minutes.

Scoop out 2 teaspoon portions of the dough and form into little balls. At this point, you can place them on plates or plastic trays and freeze until solid. Place the frozen cookie dough balls in a resealable plastic freezer bag labeled with the name of the cookies, the temperature of the oven, and the recommended baking time. Store in the freezer and bake as desired. Use within 3 months.

When ready to bake, place the cookie dough balls spaced evenly on cookie sheet(s) lined with silicone baking mat(s).

Bake at 350° F for 10-12 minutes or until the edges are firm but center is slightly soft. Cool and enjoy.

  • Yields: 18 cookies
  • Preparation Time: 30 minutes plus 20 minutes of chilling time