Gluten Free Mexican Hot Chocolate Cookies Recipe

by Carol Kicinski on October 3, 2017

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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.

Gluten Free Mexican Hot Chocolate Cookies Recipe

Ingredients

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
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

Directions

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).

Servings

A gluten free recipe that makes 2-3 dozen cookies, depending on size.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Cookies & Candies

{ 1 comment… read it below or add one }

Diego Lopes October 16, 2017 at 7:18 am

“hot chocolate cookies” sounds really interesting, I’m loving this recipe already! Thanks for it!

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