My 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!
I’d paused from my “regularly scheduled programming” to talk about my mom for a couple of weeks. Thank you all for listening, and for the many kind words.
Getting back to the program, it’s that time of year again. . . .
Hatch Chile Season!
We go all out in the culinary world to celebrate this joyous season.
Right now folks are counting down to the huge Hatch Chile Festival in New Mexico, and local roasting events are happening in cities all over the U.S.
There could be one around your corner! (There’s one around mine. For real!) You can find them all right here. 
In 2011, Melissa’s Produce introduced me to Hatch Chiles and I’ve been a big fan ever since. They are a prized New Mexican chile and are available only in August and September.
Where do Hatch Chiles grow?
These favorite Southwestern chiles are grown in the Mesilla Valley, where the sunlight is intense and and the nights are cool. This climate combination results in a chile that has a wonderful earthy flavor, with a subtle sweetness and kick to it.
I’m not always into adding savory and/or spicy ingredients into my sweet baked goods, but this is an absolutely delicious exception. I’ve always wanted to try Hatch Chile Chocolate Chip Cookies — and guess what? It totally works and you will flip for them.
Hatch Chiles: Hot, Medium and Mild
Hatch chiles are one of the few chiles where hot, medium and mild can be determined, even though they all look the same. They should be labeled as such in stores — if they’re not, ask the produce department if they know, and if they don’t, ask them to cut into one for you.
They can be very, very hot — or not at all. I like medium heat for this recipe.
(Scroll down if you want to jump to the cookie recipe.)
Here are a few more of my favorite Hatch Chile recipes . . . .
Double Hatch Chile Pineapple Salsa Recipe
Perfect Poached Eggs Over Double Hatch Chile Hash Browns
But wait . . . . there are more! Nine more!
Hatch Chile Pepper Jack Bacon and Eggs, Hatch Chile Seared Scallops, Smoky Hatch Chile Skillet Cornbread, Hatch Chile Tequila Chicken Tostada, Hatch Chile Agave Butter, Hatch Chile Shrimp Sauté with Coconut Rice, Hatch Chile Cornbread Casserole, and Fire Roasted Corn-Hatch Chile Stuffed Sole Hatch Chili Zucchini Bread — Get those recipes here.
And now to the cookies . . . .
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
- 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
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Roast, peel, seed and finely chop the Hatch chiles. (Here’s a step-by-step guide for How to Roast and Peel Peppers.)
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Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl, combine the powdered sugar with the softened butter, egg and vanilla. Mix until smooth.
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Add the gluten-free flour, coconut flour, xanthan gum and salt and again, mix until smooth.
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Fold in the roasted, peeled and finely chopped Hatch chiles, shredded, chocolate chips and sweetened, shredded coconut.
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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.
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Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.
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Preheat the oven to 325 degrees F and line another baking sheet (or two) with parchment paper.
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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.
Once you've roasted, peeled, seeded and finely chopped the chiles, you will need to fill a 1/2 cup measure.
Ali from Home & Plate says
I would have never thought to add chilies to my chocolate chip cookies but love the idea of sweet with a little heat. Looks intriguing!
valentina says
Thanks, Ali. It’s a surprisingly delicious blend of flavors. 🙂
Lisa | Garlic & Zest says
This is a new one on me! I love hatch chiles and have several “ode to” posts on my website about them, but I’ve never heard of putting them in chocolate chip cookies before. Bam! You’ve opened my eyes!
valentina says
Yay! Hope you try them, Lisa. They really are yummy! 🙂
maria long says
Wowsa I would never thought this combo in a cookie. Hatch chilies were being featured at our Wegmans this week.
valentina says
I hope you try them! You can only Hatch chiles for another month!
Alicia Taylor says
This sounds very interesting. I like to make spicy sweets sometimes. I picked up a taste for it when I lived in Orlando.
valentina says
Thanks, Alicia — if you like sweets with a bit of heat, these are for you. 🙂
Nadja | Nashi Food says
I would never have thought to add chiles to a cookie! By the way, I never had hatch chiles before, not sure if they sell them in Panama.
valentina says
You can try these cookies with other chiles, too! Whatever you have that’s local, that you like. Just be sure to adjust the amount depending on how hot they are.
sippitysup says
Fascinating combo that I know I would love. GREG
valentina says
Thank you Greg. xo
David says
This post makes me think back to when we first “met” through the block world. You sent me a wonderful book of Hatch chile recipes. While I use the cookbook, I think of you as the much better resource for Hatch chile recipes. Like this one, for example… Hope you’re having a lovely weekend! XO
valentina says
You are a sweetheart, David! XOXO
Karl @ Healthy Kreation says
I’ve never had the opportunity to use Hatch chiles in a dish before. Thankfully, these chocolate chip cookies look too good to resist. Thanks for sharing this.
valentina says
You are so welcome! You can find them in stores for another 3 weeks or so. Enjoy! 🙂
Coco says
You put roasted peppers into your cookies?!
O
M
G
I have to taste these, like now!
valentina says
Do it! 😉
Mason Wein says
I would have never thought to put peppers in cookies! These are phenomenal, my mom made them for me and they were some of the best cookies I’ve ever had!
valentina says
Ha ha! Happy you loved them! XOXOXOX
Lynn says
Do you know if these can be freezed? I’d love to make them for my daughter’s wedding, but need them done ahead of time.
valentina says
Hi Lynn, Yes, you can absolutely freeze these. I would say you can freeze them for up to 3 weeks IF they are wrapped and sealed tightly, once they’ve cooled completely. I’d thaw them a day ahead of time. Enjoy and congrats to your daughter! 🙂 ~Valentina