Gluten Free Mexican Hot Chocolate Cookies Recipe
I don’t know about you, but I love contrasting flavors in the foods I eat. Sweet and salty is one of my faves, but I also have a fondness for sweet and spicy! Hence, my love affair with Mexican hot chocolate, a sweet yet slightly fiery combination of chocolate and spice, such as chipotle pepper or chili powder. In the past, I’ve made Mexican Chocolate Bark, Mexican Chocolate Cupcakes, and Mexican Chocolate Cakes. Today, I bring you this fabulous gluten free Mexican Hot Chocolate Cookies recipe!
These fun treats start with a sweet blend of gluten free all-purpose flour, cocoa powder, and chocolate chips as the base and then are studded with pumpkin seeds (a common ingredient in Mexican cuisine) and Fire & Spiced Maraschino Cherries from Tillen Farms. Yes, spicy maraschinos! These are a unique addition that will have anyone who tries these cookies wondering just what it is that makes them so good.
Note that this recipe calls for the cherries to be drained … but you should reserve the juice for another use. Cherry juice can be put to work in a variety of ways – from an ice cream topping to a sauce reduction to a cocktail mixer and more!
- 1/3 cup gluten free all-purpose flour blend
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon baking powder
- 1 (12-ounce) bag semisweet chocolate chips divided
- 3 tablespoons unsalted butter at room temperature
- 1 cup Tillen Farms Fire & Spiced Maraschino Cherries drained
- 1 cup bittersweet chocolate chips
- 1 cup shelled and salted pumpkin seeds coarsely chopped
- 2 large eggs at room temperature
- ¾ cup sugar
- 2 teaspoons pure vanilla extract
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, chili powder, cinnamon, salt, and baking powder in a mixing bowl and whisk to combine.
Combine 1 cup semisweet chocolate chips with the butter in a microwave-safe bowl and microwave for about 1 minute or until the chocolate is melted. Stir to combine.
Remove the stems from the cherries, coarsely chop, and pat dry with paper towels. Place in a bowl and combine with the remaining 1 cup semisweet chocolate chips, the bittersweet chocolate chips, and the pumpkin seeds.
Using an electric mixer, preferably fitted with a paddle attachment, beat the eggs and sugar on medium-high speed for a full 5 minutes. Beat in the vanilla. Turn the mixer to medium-low and mix in the melted chocolate and butter mixture.
Using a spatula, fold in the flour mixture, making sure to fully combine. Add the cherries, chocolate chips, and pumpkin seeds and fold in until fully combined.
Using a small ice cream scoop or a tablespoon, mound the cookies on the prepared baking sheets, about 2 inches apart. Gently press down each cookie to flatten slightly.
Bake for 10-12 minutes or until the tops of the cookies look a little dry and start to crack. Let cool on the baking sheet for a full 30 minutes before trying to remove them, (you should be able to lift them off the parchment paper).
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