chocolate chipotle snaps

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On what we thought was just a typical morning around here, getting ready for work and the day ahead, I noticed a direct message over on Instagram from someone I wasn’t familiar with. This isn’t an odd thing, since I do get DM’s from lots of folks I don’t know, but this one was very different! It’s not everyday you’re contacted about being featured in Paleo Magazine and they ask you to come up with an original recipe….are you kidding me?! My eyes were just about as big as that wide eyed emoji we’re all familiar with, no joke!

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Flattered, honored, in total disbelief…all those feelings and more! This just goes to show you what saying things out loud will do for you life. Each time a new edition of Paleo Magazine arrived I said the words “we will be in this magazine~” ~~ when I’d look through all the amazing food pictures I would say “one day, one of my pictures/recipes will be in here!” The issue with this cookie recipe and our bio has not just one, but two of my recipes/pictures! Little did I know last year that Otto’s Cassava Flour & Redmond Real Salt would have placed an ad with my waffle recipe. Say things OUT LOUD! Speak them to whoever is in the room, or even if the room is empty…it works and brings abundance to your life.

“You Bring About What You Think About”

So, back to these cookies! They’re simple, they’re delicious and yes, they do have just a teeny tiny kick to them….but that’s the point!! You can skip adding the chipotle chili powder if you want, but believe me…you’ll be missing out! Go on, take the plunge and give your taste buds a wake up call! You…Will…Love…Them!!

chocolate chipotle snaps

  • Servings: 28-30 cookies
  • Difficulty: easy
  • Print

chocolate cookies with a little chipotle kick!



Credit: backporchpaleo.com

Ingredients

Directions

  1. Preheat oven to 400°. Line two baking sheets with parchment paper or silpat mat.
  2. In a medium bowl, whisk together cassava flour, cocoa powder, cream of tarter, baking soda, salt, cinnamon and chipotle chili powder (if using) and set aside.
  3. In a large bowl, add ghee and maple sugar, whip with an electric mixer until light and fluffy, 1-2 minutes depending on the brand of ghee used. Add egg and coconut cream then continue mixing until well combined.
  4. Add flour mixture to wet ingredients and mix until you have a well combined dough, set aside.
  5. In a small bowl, combine coating ingredients and stir to combine.
  6. Scoop dough with 4cm cookie scoop, roll into a ball, drop into the coating mix and coat completely. Place on baking sheet 2″ apart, repeat with remaining dough. Using a flat bottom glass, press each cookie flat, approximately ¼” thick. Bake for 8-9 minutes. Let cool for 5-7 minutes before moving to a cooling rack. Cookies will harden up as they set. Recipe makes 30-32 small cookies. Best enjoyed with a tall glass of cold nut milk or a bowl of your favorite Paleo vanilla ice cream!

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