Vegan A La Mode by Emma: Mexican Cacao Chip Cookies



Mexican Cacao Chip Cookies

Heat up your kitchen with a cayenne kick.  These crinkle top cacao cookies will get your digestive fire going and and taste buds craving more.  The ingredients are all organic and the recipe rather easy to make.  They are about as healthy as a chocolate chip cookie can get!  I substituted spelt flour, which makes texture more crispy yet chewy.

Health Note: Spelt is fast gaining popularity as a health food because it contains a broad spectrum of nutrients, including complex carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Spelt is high in vitamin B2, niacin, manganese, thiamin, copper, and magnesium.


1/2 cup vegetable oil

1 cup sugar

1/4 cup maple syrup

3 tbsp almond milk

1 tsp vanilla extract

1 2/3 cups spelt flour

1/2 cup unsweetened cacao powder

1 tsp baking soda

1/4 tsp sea salt

1/2 tsp cinnamon

1/2 tsp cayenne

Directions: Preheat oven to 350 degrees.  Line 2 baking sheets in parchment paper. In medium mixing bowl, combine the oil, sugar, maple syrup, milk, and vanilla.  Mix well.  Sift the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne. Mix well.  Spoon small rounds on to baking sheets and press slightly.  Bake 10-12 minutes until crinkles form.  Let cool 4 minutes then transfer to a cooling rack.

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