In the mood to bake? These Mexican Hot Chocolate Cookies are the perfect treat for people of all ages, AND they're gluten free! 

Mexican Hot Chocolate Cookies



1 cup brown butter infused with cayenne cooled to room temperature

1 cup of Purely Elizabeth Chocolate Sea Salt Granola

2 1/2 cups all-purpose unbleached flour 

1/2 tsp baking soda

1/2 cup cocoa powder sifted 

1/4 tsp cinnamon

1/4 cup molasses

1/4 cup + 1 tbsp coconut sugar 

3/4 cup + 2 tbsp unrefined sugar 

2 eggs at room temperature

1/4 tsp sea salt flakes

3 tbsp nut milk of choice

1/2 cup roughly chopped baking chocolate

Sea salt flakes for topping cookies

1/2 - 3/4 cup marshmallow fluff (I used homemade, but you can also use Smashmallow Marshmallows!)


Start by browning your butter in a non-stick skillet with a white bottom to see when the butter has browned. Add the butter and the cayenne in a tea sachet ( I use biodegradable ones from Art Of Tea) to the non-stick skillet and cook over medium heat while swirling the pan constantly. Once the butter starts to foam the fat solids will start to brown slightly. Remove from heat and set aside. Remove the teabag from the brown butter. Pulse the Purely Elizabeth Chocolate Sea Salt Granola in a food processor until roughly chopped. Set aside. In a large bowl sift your all-purpose flour, baking soda, cinnamon, and cocoa powder. Set aside. Once the butter has reached room temperature add to a stand mixer. Mix together the brown butter, coconut sugar unrefined sugar, and molasses until creamy. Add the eggs one at a time. Slowly mix in the flour mixture. Add in the vanilla extract and sea salt. Add the 3 tablespoons of milk. Fold in the chocolate chunks. Cover the mixture and let sit at least 2-3 hours or overnight. It's good to let the dough sit overnight to let the dough rest and help with infusing the flavors. Set the oven to 325F. Line a baking sheet with parchment paper or a silicone mat. Sprinkle with sea salt. Using a cookie scoop, scoop cookies on the baking sheet. Sprinkle with sea salt. Bake for 10-14 minutes depending on how the temperature of your oven is. Once the cookies are done, heat up the marshmallow fluff in a microwave-safe bowl for 30-40 seconds. Scoop a spoonful of marshmallow fluff onto each cookie. Toast the marshmallow using a food torch until slightly golden. Enjoy your champurrado cookies!