Grain-Free Mexican Pepper Cookies

Mexican Pepper Cookies 

½ c. pastured butter or ghee
1 c. date sugar
2 Tbs. Maple syrup or honey
3 eggs
1 ½ tsp. vanilla extract
½ – ¾ c. coconut flour
½ c. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
¼ tsp. freshly ground black pepper
¼ + tsp. cayenne pepper
¾ c. dark chocolate chips

 

Preheat oven to 350 degrees.  

 

Line a baking sheet with parchment paper.  

 

Using an electric mixer on medium-high speed, cream together butter and sugar until smooth. Reduce speed to medium, add eggs and vanilla extra, and beat until well combined. Set aside.  

Sift together flour, cocoa powder, baking soda and powder, salt, cinnamon, black pepper, and cayenne.  

Add the mixture to the wet ingredients and fold together until fully combined.  Stir in chocolate chips.  

 

Using a spoon, drop into “balls” on the prepared cookie sheet.  

 

Bake 11-13 minutes, or until just set.  

 

Cool before enjoying.