Snack: Low Carb Mexican Hot Chocolate Cookies

This recipe includes superfoods such as:

Cinnamon

Health benefits of Low Carb Mexican Hot Chocolate Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 Cup Coconut Flour
1/2 Cup Coconut Oil
3 Tbsp. Salted Buter
4 Large Eggs
2 tsp. Vanilla
1/4 tsp. Salt
8 Tbsp. Unsweetened Cocoa Powder
1/2 Cup Splenda
1 1/2 tsp. Chili Powder
2 1/2 tsp. Cinnamon
1/2 tsp. Cayenne Pepper

Instructions

1. Preheat your oven to 350. In a mixing bowl, get your coconut flour in there.
2. Add your cocoa powder, chili powder, cayenne pepper, salt, and splenda (save just a little bit). Mix it all together.
3. In a microwave safe container, get your coconut oil and butter inside. Put it in the microwave for 10-15 seconds to get it liquified.
4. Add your eggs and vanilla to the mixture and scramble them well.
5. Add your butter mixture to the dry ingredients.
6. Mix this well, so that the liquid completely soaks into the dry ingredients.
7. Knead it together if you have to, I like to use my hands.
8. On a sprayed down pan, form the dough into cookies with your hand. I tried to roll the dough out but it crumbled into pieces.
9. Bake for 12-15 minutes. They will be a little bit soft when you take them out.
10. Let them cool off for a bit, and eat away! I ate them with some low carb calorie countdown (milk substitute).