1cupTillen Farms Fire & Spiced Maraschino Cherriesdrained
1cupbittersweet chocolate chips
1cupshelled and salted pumpkin seedscoarsely chopped
2large eggsat room temperature
2teaspoonspure 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).
Gluten Free Mexican Hot Chocolate Cookies Recipe
Amount Per Serving
Calories 132Calories from Fat 63
% Daily Value*
Saturated Fat 4g20%
Vitamin A 115IU2%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Mexican Hot Chocolate Cookies Recipe https://simplygluten-free.com/blog/2017/10/gluten-free-mexican-hot-chocolate-cookies-recipe.html