Chipotle Chocolate Crackle Cookies
Satisfy your sweet tooth by indulging in the perfect blend of rich, chocolaty goodness and a hint of smoky, spiciness with Chipotle Chocolate Crackle Cookies! These fudgy, crackled delights are a delightful fusion of rich, antioxidant-packed chocolate and the fiery warmth of chipotle chili powder. These cookies don’t just taste amazing; they offer health benefits too! Chocolate boosts your mood, while chili powder supports metabolism and circulation.
These gluten free cookies are simple to make, wholesome, and a delicious take on a traditional favorite!
Chipotle Chocolate Crackle Cookies
Yield: 12
Prep time: 5 MinCook time: 10 MinInactive time: 3 HourTotal time: 3 H & 15 M
Ingredients
- 4 tbsp cacao powder
- 1/4 cup lightly packed brown sugar
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/2 tsp chipotle powder
- 1/4 tsp salt
- 2 tbsp avocado oil
- 1 egg
- 1/2 tsp vanilla
- 3 tbsp millet flour
- 3 tbsp sorghum flour
- 2 tbsp tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum powder
- confectioner's sugar
Instructions
- In a large bowl, whisk together the cacao powder, sugars, oil, spices, salt, egg, and vanilla until a smooth paste is formed.
- Sprinkle the flours, baking powder, and xanthan gum powder over the paste. Stir with a large spoon to combine. Scrape down the sides using a rubber spatula
- The dough will be rather soft at this point so place it in the refrigerator for 2 hours or so until it firms up. Overnight is fine.
- Preheat the oven to 350 degrees F.
- Scoop the dough into tablespoon sized portions and form into balls. Roll the balls in the confectioner's sugar and place on a baking sheet lined with parchment paper.
- Bake for 10 minutes. Remove from the oven and let the cookies sit on the baking sheet for an additional 5 minutes on the counter before transferring to a wire rack to full cool.
Notes
- The cookies can also be made nongluten free. Just substitute 1/2 cup AP flour for the gluten free flours and omit the xanthan gum powder.