Mexican hot chocolate, flavored with warm spices like cinnamon and chiles, is delicious. Let's get creative and turn that hot chocolate into a cookie. Not only are these cookies tasty but they are simple to make, gluten-free and vegan as well.
Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
Whisk the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne together in a large bowl.
In a small microwave-safe bowl, combine 1/2 cup of chocolate chips with 1/4 cup of the coconut oil. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again; if it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
Stir the maple syrup and vanilla into the melted chocolate. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a rubber spatula until combined.
Roll the dough into balls, using about 2 teaspoons of dough for each. Place the balls on 2 of the baking sheets about 2 inches apart. Smash the balls flat with the bottom of a measuring cup until each is about 2 inches in diameter. Bake until the center of the cookies starts to crack, 8 to 10 minutes; the cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
While cookies are baking and cooling, combine the remaining 1 cup chocolate chips with the remaining 1 tablespoon coconut oil in a clean microwave-safe bowl. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again. If it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
Once the cookies have cooled, dip half of each cookie in the melted chocolate and place on another parchment-lined baking sheet. Let the chocolate harden, and enjoy.