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Mexican Chocolate Brownie Cookies//

Mexican Chocolate Brownie Cookies

  • Author: Abby Thompson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 14 cookies 1x


Brownie meets cookie meets a tiny bit of spice!


  • 2 tablespoons coconut oil
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons flax egg
  • 6 tablespoons water
  • 1/2 cup white granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Tiny pinch of cayenne pepper (like really tiny!)


  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
  2. In a small, microwave safe bowl, combine and chocolate chips and coconut oil and melt in the microwave for 1-2 minutes, until chocolate is melted, stir until completely melted. Set aside.
  3. In a medium bowl, combine the rest of the ingredients plus the melted chocolate mixture and mix with a hand mixer or stand mixer on medium, until dough comes together. The dough will be more of a batter/thick dough. Using a small cookie dough scoop, drop 2 teaspoon of dough per cookie onto the lined cookie sheets, about 8 cookies per sheet.
  4. Bake for 5-7 minutes and remove from oven. Do NOT let them overbake, they will become runny. Remove from oven and let cool before removing from the cookie sheet.