Low Carb Mexican Hot Chocolate Cookies

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).