Vegan Mexican Hot Chocolate Cookies

Our sweet and spicy Mexican Hot Chocolate Cookies have been given a healthy makeover! We swapped out the butter and replaced it with coconut oil, its superfood counterpart, and removed the refined white sugar and instead opted for coconut sugar and a tad of maple syrup. We also used egg replacer to give the cookies some bulk; you can omit this, but the cookie will become a bit flat, like a gingersnap (albeit still soft and gooey).

Playing around with different flours could make this treat even healthier, but we chose to stick with all-purpose flour to ensure that they set properly and weren’t too firm. We always encourage you to play around with recipes to make them your own!


1 2/3 cups all-purpose flour

1/4 cup cocoa powder

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon baking soda

1/4 teaspoon salt

1 cup coconut sugar

1/2 cup coconut oil (measured hard, then melted)

1/4 cup maple syrup

1 egg replacer (a flax egg or whole egg can be used)

1 cup semi-sweet chocolate chips

Castor sugar for dusting


Preheat oven to 350°F  and line a baking sheet with brown paper.

Mix together the flour, cocoa powder, cinnamon, cayenne, baking soda, and salt.

In a separate bowl, beat together the sugar, coconut oil, and maple syrup.

Add the “egg” to the bowl and beat again.

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips (don’t worry if the batter is hard!).

Roll a tablespoon of batter between your hands and place on the baking sheet. Bake for 10 minutes.

Remove and let rest on the baking sheet for a couple of minutes before transferring to a wire rack to cool.

Serve and enjoy!

Becky Bayda
Becky is completing her education towards Holistic Nutrition and is focusing her research on mental health and sports. She uses her blog to help share her vision and knowledge, which focuses on restoring balance and empowering people through wholesome living.