Mexican Hot Chocolate & Almond Orange Cookies

Not your average milk-and-cookies pairing, this one is sure to impress. The rich, spicy chocolate begs for dipping, and the sweet, nutty flavours of the cookie make for a perfect match!

Preparation time Prep: 15 mins
cook 20 mins
Skill level Easy Peasy

You will need:

Hot Chocolate
  • 3 cups almond milk
  • 100 g dairy-free dark chocolate, grated
  • 1 tablespoon cacao powder
  • 1-2 tablespoons agave syrup (to taste)
  • 1 teaspoon chipotle chilli powder
  • 1 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)
  • 2 cinnamon quills
  • 1 cup almond butter
  • 2 tablespoons coconut flour
  • ⅓ cup pure maple syrup
  • 1 tablespoon orange zest
  • 2 teaspoons ground cinnamon
  • ½ teaspoon vanilla bean paste
  • Pinch of salt
  • ⅓ cup raw sugar (crystals)
Photography: Chris Middleton


  • 1Place all hot chocolate ingredients (except cinnamon) in a saucepan over low to medium heat and stir until the chocolate has melted and the ingredients start to emulsify. Pour into 2 mugs and place a cinnamon quill in each.
  • 2For the cookies, preheat oven to 180°C and line 2 baking trays with parchment paper.
  • 3Combine all the ingredients in a bowl, except for the raw sugar, and mix together. Roll into 20 evenly sized balls, then roll in the raw sugar to coat. Place on the baking trays and flatten using the bottom of a glass, forming a flat round disc.
  • 4Bake in the oven for 12 minutes until crisp and browned.
  • 5Allow to cool completely before storing in an airtight container for up to 5 days.

Variation: Feelin' fancy? Top the hot chocolates with some whipped coconut cream, grated chocolate & orange zest! For the kids? Keep it simple with vegan marshmallows.

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