With this delicious chocolate-chili cookie recipe the darker the chocolate the better!

These chocolate-chili cookies are both sweet and spicy and loaded with hidden health benefits; chocolate and chili peppers are both powerful antioxidants, and in combination pack a super nutrient-dense punch against diabetes, cancer, arthritis, and provide relief for people who suffer from chronic pain, obesity, muscle-loss, and headaches (not to mention being a brain booster and an aphrodisiac).

Chocolate-Chili Cookies
Makes 24 cookies

1 cup minus 2 tbsp all-purpose gluten-free flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp (or to taste) cinnamon
1/4 cup brown sugar
1/4 cup diced unsalted butter, room temperature (for a healthier option – use coconut butter)
1/2 – 2/3 tsp chili flakes (or fresh)
4 tsp agave syrup
1 cup dark chocolate chunks

Directions:

Preheat oven to 350°F. In a mixing bowl or a food processor, add flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon and brown sugar. Mix well, add butter and chili flakes (or fresh) – and using your fingertips, work the butter into the flour mixture and break it up until the mixture have a sandy texture. Stir in agave with a wooden spoon then form the dough into a ball. Add dark chocolate. Shape into 2 logs, cut each in 12 slices and place 1 inch apart on baking sheets lined with parchment paper. Bake for 8-10 minutes. If you can, let stand for 2 min before cooling on a rack.

These sinful yet healthy little beauties do just that for you in little delicious bite size mouthfulls; melted and rich dark chocolate sauce atop a too-good-to-be-true heavenly double chocolate brownie (…that you’ve personally prepared with the loving energy you have to share, I might add) – what could be a better way to say you care? You know what they say – the way to his heart is through his stomach. Trust me (as a nutritionist) – it’s true for us all!

Note: You can mix it up by adding vanilla sauce to the center if you’d like (if you happen to have some ‘on hand’) but I think these are perfect as-is. Further, make sure to take special care when adding the agave nectar, as it’s the determining ingredient as to whether you end up with a product that’s dry and dense, or one that’s fudgy and moist. These chocolatey gems are gluten-free, low-fat, and vegan to boot (but still ever so tasty to the unsuspecting non-vegan in your life!); regardless who they’re for – the recipient of your hours of labour in the kitchen will appreciate your gesture all the more as it’ll help them keep their new years health resolutions! Lastly, you can also bake this in a larger brownie or cake pan, and pour the sauce on top of the final product – but there’s something sweet and elegant about plating up a few of these with powdered sugar and a few strawberries for a punch of colour that is hard to resist!

Double Chocolate Brownie Bites
Makes approximately 36 brownies

1 cup plus 2 tbsp all-purpose gluten-free flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp sea or kosher salt
1/2 cup coconut oil, (plus more for lubricating your pans/tins)
1/3 cup agave nectar
1/2 organic unsweetened applesauce
1 tbsp pure vanilla extract
1/2 cup hot water or hot coffee
your favourite rich chocolate sauce (vegan or conventional)
optional: organic strawberries and powdered icing sugar for garnish

Directions:

1. Preheat the oven to 325*F. Lightly oil three 12-cup mini muffin pans, making sure there isn’t an excess of oil in the cups – but just enough to coat.

2. In a measuring cup – measure agave, applesauce, and vanilla, and set aside. In a separate bowl, measure flour, cocoa powder, baking powder, baking soda, xanthan gum, and salt, and lightly blend with a whisk to ensure they’re well blended. Set aside.

3. Using a mixer with a whisk attachment (or a bowl with either a handheld mixer, or elbow grease and a hand whisk) whisk the coconut oil on medium-high until slightly creamed, about 2 minutes. Turning it to low, add agave mixture until emulsified (as much as possible). Scrape down sides of bowl with a spatula.

4. Using the same measuring cup, measure hot water or hot coffee. Alternating between the liquid and flour mixture, add both to the main mixing bowl a little at a time, ensuring that all are getting incorporated, and you’re not over-mixing – and again scraping down the bowl every so often. Mix about 1-2 minutes more once all ingredients are added. Do not over mix.

5. Using a melon-baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degress after 5 minutes. (For a fudgier cake, bake for 8 minutes total.) Remove from oven once the brownies have firm edges with a soft center, and a toothpick inserted in the center comes out clean.

6. Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 tsp chocolate sauce (or as much as you’d like!) To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days, if you can!