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Roasted Hatch Chile-Coconut Chocolate Chip Cookies {Gluten-Free Recipe} - Subtly spicy and nice n’ sweet! These super delicious, gluten-free cookies are all that, and then some!

Roasted Hatch Chile-Coconut Chocolate Chip Cookies {Gluten-Free Recipe}

Hatch Chile Chocolate Chip Cookies with Coconut are subtly spicy and nice n’ sweet! Super delicious and gluten-free, they're are all that, and then some!

*Makes about 56 small cookies

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 28
Calories 186 kcal
Author Valentina K. Wein

Ingredients

  • about 2 large Hatch chiles, mild, medium -- your preference (see notes)
  • 1 1/4 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup gluten-free all-purpose flour
  • 1/2 cup coconut flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 2 cups semisweet chocolate chips

Instructions

  1. Roast, peel, seed and finely chop the Hatch chiles. (Here’s a step-by-step guide for How to Roast and Peel Peppers.)
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, combine the powdered sugar with the softened butter, egg and vanilla. Mix until smooth.
  4. Add the gluten-free flour, coconut flour, xanthan gum and salt and again, mix until smooth.
  5. Fold in the roasted, peeled and finely chopped Hatch chiles, shredded, chocolate chips and sweetened, shredded coconut.
  6. Use a 1¼-inch cookie scoop (or teaspoons) to shape the cookies into small balls of batter, placing them on the parchment-lined baking sheets as you go, very close together so they all fit on the one sheet.
  7. Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.
  8. Preheat the oven to 325 degrees F and line another baking sheet (or two) with parchment paper.
  9. Bake in the preheated 325 degree F oven until the cookies are just becoming golden along the edges, about 12 minutes. Let them cool on the baking sheet for a few minutes and then transfer them to a cooling rack. Cool them at least until they are room temperature before serving.

Recipe Notes

Once you've roasted, peeled, seeded and finely chopped the chiles, you will need to fill a 1/2 cup measure.