Mexican Chocolate Cookie

These cookies are easy to make by hand in a bowl with a whisk.  And they’re gluten free!

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Mexican Chocolate Cookie
Servings
Ingredients
  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons arrowroot
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 egg whites lightly beaten with fork to loosen
  • 1 teaspoon dark rum
  • 1/2 teaspoon almond extract optional
  • 1 teaspoon Trablit or Instant Espresso
  • 1 lb chocolate chips or chopped chocolate
Servings
Ingredients
  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons arrowroot
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 egg whites lightly beaten with fork to loosen
  • 1 teaspoon dark rum
  • 1/2 teaspoon almond extract optional
  • 1 teaspoon Trablit or Instant Espresso
  • 1 lb chocolate chips or chopped chocolate
Instructions
  1. Preheat the oven to 350F
  2. Put the following ingredients in a bowl: powdered sugar, cocoa powder, arrowroot, cinnamon, salt and instant espresso if using. Use a whisk and mix until the dry ingredients are well blended and you don’t have any more cocoa or powdered sugar clumps.
  3. Add the egg whites and whisk until the batter is well mixed and you no longer see any dry ingredients.
  4. Stir in your chosen flavoring and the chocolate chips or chopped chocolate. You might want to use a wooden spoon for this part. The batter will look like thinner brownie batter.
  5. Spoon the batter onto the lined baking trays using a small cookie scoop or two spoons. The cookies spread so position the spoonfuls an inch apart.
  6. Bake until the cookies are cracking on the surface, about 15 – 20 minutes.
  7. Let cool on the trays until you can handle the liner then slice them off onto a rack or cool surface to continue cooking.
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