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Now you can have your hot cocoa in a cup or in a cookie! These hot cocoa cookies are all of the chocolatey goodness without the refined sugar.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


Hot Cocoa Cookies

  • 1 cup almond butter or sun butter 
  • 1/2 a duck egg or 1 large chicken egg
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao powder
  • 1/2 cup coconut sugar/xylitol/monk fruit sweetener
  • 1/4 cup sugar-free chocolate chips (we use Lily’s brand)

Optional: Vanilla Frosting

  • 1/2 cup organic shortening
  • 3 tablespoons organic maple syrup
  • 1 vanilla bean

Optional: Vanilla Butter Cream Frosting

  • 1 cup softened organic, plant-based, unsalted butter
  • 1/2 cup powdered sweetener
  • 1 vanilla bean; the paste


For the Cookies

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Place all ingredients in a large bowl, mix until combined.
  3. Use a cookie scoop to scoop out around 2 tablespoons of dough into your hands. Roll in the palm of your hands to create a ball, then flatten into a cookie shape. Place on baking sheet. Repeat.
  4. Bake cookies at 350ºF for about 12-15 minutes. Then, let cool for at least 20 minutes.

For the Frosting (both of them)

  1. Place all ingredients in a medium-size bowl. Then, using a hand mixer, whip for about 3-5 minutes until it is at desired consistency.
  2. Transfer frosting into a piping bag and pipe onto cookies using any tip you like! Sprinkle with your favorite topping.


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