Some time last week I decided to randomly bake some cookies by throwing a bunch of ingredients together and hoped that the cookies would bake well. Luckily, they came out awesome! If you guys don’t know, I am obsessed with the Fourth and Heart chocolate ghee spread.
Naturally, I decided to use the chocolate ghee spread as the filling between the cookies and it tasted delicious! Even though it was already delicious as is, my boyfriend threw out the idea of adding some cinnamon to the recipe. This weekend I decided to re-bake them but added extra ingredients to the cookie mixture and to the chocolate ghee spread to spice them up a bit. Thanks to the bf for speaking up! If you can’t find the chocolate ghee spread, feel free to replace it with your favorite chocolate spread.
These cookies are Mexican inspired, hence the name, and are spiced with some cinnamon and chili powder. Yes, chili powder! I promise you it won’t be spicy and won’t taste disgusting. Don’t knock it until you try it! It just adds a hint of spice to the chocolate and is absolutely delicious. These cookies are completely paleo and are not overpoweringly sweet, which I love! I personally love to actually taste the flavors of the ingredients, so I never really like to add a bunch of sweetness to my baking recipes. For this recipe, it does require chilling the dough for a certain amount of time, but I promise you that the time is so worth it!
Paleo
Ingredients:
Cookie Dough:
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp fine ground sea salt
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp honey
- 1/4 cup unsalted ghee, room temperature
Chocolate Filling:
- 1/3 cup Fourth and Heart original Chocti
- 1 tsp cinnamon
- 1/4 tsp chili powder
Directions:
- Add the dry ingredients to a stand mixer, or use a bowl and hand mixer, and mix together.
- Add in the vanilla extract, 1 egg, 2 tbsp honey and mix together.
- Once all that is incorporated, add in the unsalted ghee and mix until well incorporated.
- Split the dough into two balls, flatten them into a disc, and wrap each flattened dough disc with plastic wrap. Place in the freezer for 30 minutes or in the fridge for 45 to 60 minutes.
- Once the time is up, preheat the oven to 350 degrees and line a cookie sheet pan with parchment paper.
- Remove one dough disc from the freezer, place between two sheets of parchment paper, and use your hands, or a rolling pin, to flatten the dough to about 1/8 to 1/4 inch thick.
- Use a cookie cutter to cut out the shapes you want. I used a 2 1/2 inch round cookie cutter and a small heart cookie cutter.
- You can roll out the dough and continue cutting out cookies about one or two more times. When the dough softens, it becomes more difficult to work with. Just place the dough back in freezer to make the dough easier to work with.
- Place the cookies onto the parchment lined cookie sheet pan. I used a small spatula to loosen the dough from the parchment paper and carefully used my hand to lift and place onto the sheet pan.
- Place the cookie sheet into the fridge for about 15 to 20 minutes to allow the cookies to chill. This is important because if the cookies are not chilled, they will not maintain their shape when baked.
- Once they are chilled, remove the sheet pan from the fridge. Use a tiny cookie cutter in any shape to cut a hole in the center of only half of the batch of cookies.
- Place the cut out shapes onto the same sheet pan, place the pan in the oven, and bake for 5 – 8 minutes, or until slightly golden around the edges and cooked through.
- Repeat steps 6 through 13 for the second dough disc. You can use a second sheet pan for this or wait until the first batch is done baking to use that same sheet pan.
- Once the cookies have cooled, mix together the chocolate filling ingredients together.
- Grab a cookie that does not have a center cut, spread about 1/2 tbsp, or your preferred amount, of chocolate ghee filling, and top it with a cookie that does have a center cut. Repeat until all done!
Enjoy!
*This recipe makes about 11 sandwich cookies or 22 single cookies, depending on how thick you roll out the dough.
Beth's Wholesome Kitchen 