Gluten-Free Double Chocolate Chipotle Cookies | Sprinkle and a Dash Main

Gluten-Free Double Chocolate Chipotle Cookies

Gluten-Free Double Chocolate Chipotle Cookies | Sprinkle and a Dash 1

If you haven’t tried chocolate and chipotle together yet, you have been depriving yourself of an amazing flavor combination.

It may be a Green Eggs and Ham kind of thing, but if you try these Gluten-free Double Chocolate Chipotle Cookies you may find you do in fact love the combination too.

These were a last minute creation when I found I was out of powdered sugar for Flourless Chocolate Cookies with a Kick.

What I did find in my cupboard was a small bag of Coconut flour.  Substitute in hand I changed the recipe and found this less sweet option to be gluten-free cookie perfection.  The batter was the same consistency as my favorite version that uses flour…Double Chocolate Chipotle Cookies.

This gluten-free option was just as wonderful and tender textured as the original. I hope you enjoy these as much as I do.

Gluten-Free Double Chocolate Chipotle Cookies

Ingredients:

  • 12 ounces semi-sweet chocolate chips, divided
  • 1/4 cup Coconut flour
  • 2 teaspoons Cinnamon
  • 1/4 tsp Chipotle powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 2 eggs
  • 2 teaspoons Vanilla

Directions:

Preheat oven to 375°F.

Put 4 ounces chocolate chips in a small bowl and set aside to add to the batter at the end.

Melt the other  8 ounces of the chocolate. Set aside.

Mix  coconut flour, cinnamon, Chipotle powder, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended.

Gradually beat in coconut flour mixture on low speed until well mixed. Stir in reserved chocolate chips.

Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

 

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