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    Home » Desserts » Cookies, Bars & Brownies » Hatch Chile Chocolate Chip Cookies with Coconut

    Hatch Chile Chocolate Chip Cookies with Coconut

    Aug 20, 2017 · by Valentina · 22 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Hatch Chile Chocolate Chip Cookies are subtly spicy, very sweet, and have chocolate and a touch of coconut in every bite. A gluten-free, super unique cookie that will totally wow everyone.

    Tall stack of Chile Chocolate Chip Cookies surrounded by Hatch Chiles.

    Hatch Chile Cookies with Chocolate Chips are much sweeter than they are spicy, but the touch of heat brings about an incredible flavor combination.

    Years ago, Melissa’s Produce introduced me to Hatch Chiles, and I’ve been cooking and baking with them ever since. Here are a handful of the recipes I've created with them.

    With only about 30 minutes of active work time, these cookies are super fun to make and even more fun to serve.

    The Ingredients

    Three roasted Hatch chiles on a black background.

    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • Hatch chiles - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold.
    • powdered (confectioners) sugar
    • unsalted butter - I always bake (and cook) with unsalted butter so I can better control how much salt is in the recipe.
    • egg
    • pure vanilla extract - I like this one.
    • 1 to 1 gluten-free flour - I use Cup4Cup Gluten-Free Multi-Purpose Flour, and I think it's the best.
    • coconut flour - I use this one.
    • Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
    • sweetened shredded coconut
    • semisweet chocolate chips

    (See recipe card below for quantities.)

    Substitutions

    If I don't list an ingredient with a substitution, it means I think it's best not to substitute it.

    • Hatch chiles. For Chile Chocolate Chip Cookies, the Hatch can be substituted with Poblano Chiles.
    • Cup4Cup Gluten-Free Multi-Purpose Flour. Cup4Cup is my favorite brand of gluten-free flour. It consistently yields great results. You can however, use another 1 to 1 gluten-free flour if it includes xanthan gum, which is a binder. You can also use regular all-purpose flour if keeping it gluten-free isn't important for you.
    • Semisweet chocolate chips. Feel free to use white chocolate or milk chocolate chips.

    Recipe Tips and Substitutions

    • One of the joys of using Hatch Chiles is that you can purchase them with the amount of heat you like. They're (almost always) marked "mild, medium or hot" in stores. Choose the amount of heat you want in your Hatch Chile Cookies. I use medium or hot for this recipe because it balances nicely with sweet ingredients.
    • When the edges start turning golden, the cookies are ready -- even if they still seem to look raw in the middle. A couple of minutes out of the oven and they'll become solid.

    How to Make Them

    - Roast, peel and seed the chiles. (Here’s a step-by-step guide for roasting chiles.)

    hatch chiles on burners of stove being roasted

    - Finely chop the prepared Hatch chiles.

    Pile of finely chopped roasted Hatch chiles on a cutting board with a Chef's knife.

    - In a large mixing bowl, combine the powdered sugar with the softened butter. Once it’s smooth, add the egg and vanilla and mix again.

    - Add the gluten-free flour, coconut flour and salt. Mix to blend.

    - Fold in the roasted, peeled and chopped Hatch chiles, shredded coconut and chocolate chips.

    - Use a 1¼-inch cookie scoop to shape the cookies, placing them on a parchment-lined baking sheet as you go, very close together so they all fit on one sheet. Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.

    - Now place them on another baking sheet with parchment paper, only this time, with a couple of inches between them. Bake in a preheated 325°F oven until the cookies are 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. Serve at room temperature.

    More Unique Chocolate Chip Cookie Recipes

    • Banana Chocolate Chip Cookies
    • Olive Oil Chocolate Chip Cookies
    • Buckwheat Chocolate Chip Cookies
    • Raspberry Chocolate Chip Cookies
    • Black Pepper Chocolate Chip Cookies
    • Creamy Coffee Chocolate Chip Cookies

    Storing the Cookies

    • These cookies should be stored in an air-tight container. If you don’t plan to serve them within the first day or so after baking them, you can freeze them.
    • They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they're frozen, the more moisture they'll lose.)
    Tall stack of small Hatch Chile Chocolate Chip cookies with roasted chiles behind it.

    I hope you love these Hatch Chile Cookies as much as my family and I do!

    Tall stack of Chile Chocolate Chip Cookies surrounded by Hatch Chiles.

    Hatch Chile Chocolate Chip Cookies Recipe

    Valentina K. Wein
    Hatch Chile Chocolate Chip Cookies are subtly spicy, sweet and have chocolate and a touch of coconut in every bite. They're a gluten-free unique cookie and that will totally wow your friends.
    *Makes about 56 small cookies
    5 from 4 votes
    Print
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Refrigeration Time 2 hours hrs
    Total Time 2 hours hrs 32 minutes mins
    Course Dessert
    Cuisine American
    Servings 28
    Calories 186 kcal

    Equipment

    • cookie/ice cream scoop
    • baking sheets
    • parchment paper

    Ingredients
     
     

    • ½ cup roasted, peeled and seeded Hatch Chiles (mild, medium or hot)* from about 2 large peppers
    • 1¼ cup powdered sugar
    • 1 cup unsalted butter, softened
    • 1 large egg
    • 1 tablespoon vanilla extract
    • ¾ cup Cup4Cup gluten-free all-purpose flour
    • ½ cup coconut flour
    • 1 teaspoon salt
    • ½ cup sweetened shredded coconut
    • 2 cups semisweet chocolate chips

    Instructions
     

    • Prepare chiles. Roast, peel, seed and finely chop the Hatch chiles.(Here's a step-by-step guide for roasting peppers.)
    • Prepare baking sheet. Line a baking sheet with parchment paper and set aside.
    • Make batter. In a large mixing bowl, combine the powdered sugar with the softened butter. Mix until smooth and then add egg and vanilla. Again, mix until smooth.
      Add the gluten-free flour, coconut flour and salt. Mix to blend.
      Fold in the roasted, peeled and finely chopped Hatch chiles, shredded coconut and chocolate chips.
    • Shape, refrigerate, set oven. Use a 1¼-inch cookie scoop (about 1 generous tablespoon) 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. Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.
      About 15 minutes before you're ready to bake, preheat the oven to 325°F .
    • Bake. Remove the shaped batter from the refrigerator, and line one or two more baking sheets with parchment paper. Place the balls of batter on them, only this time, with a couple of inches between them.
      Bake in the preheated 325°F oven until the cookies are golden along the edges, about 12 minutes. (Repeat this process until you've baked all of the batter.)
    • Cool. 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.

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 186kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 83mg | Fiber: 2g | Sugar: 11g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Keywords cookies for a party, unique cookies
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Ali from Home & Plate

      August 22, 2017 at 9:59 am

      5 stars
      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!

      Reply
      • valentina

        August 22, 2017 at 1:22 pm

        Thanks, Ali. It's a surprisingly delicious blend of flavors. 🙂

        Reply
    2. Lisa | Garlic & Zest

      August 22, 2017 at 10:10 am

      5 stars
      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!

      Reply
      • valentina

        August 22, 2017 at 1:23 pm

        Yay! Hope you try them, Lisa. They really are yummy! 🙂

        Reply
    3. maria long

      August 22, 2017 at 11:03 am

      Wowsa I would never thought this combo in a cookie. Hatch chilies were being featured at our Wegmans this week.

      Reply
      • valentina

        August 22, 2017 at 1:23 pm

        I hope you try them! You can only Hatch chiles for another month!

        Reply
    4. Alicia Taylor

      August 22, 2017 at 11:14 am

      This sounds very interesting. I like to make spicy sweets sometimes. I picked up a taste for it when I lived in Orlando.

      Reply
      • valentina

        August 22, 2017 at 1:24 pm

        Thanks, Alicia -- if you like sweets with a bit of heat, these are for you. 🙂

        Reply
    5. Nadja | Nashi Food

      August 22, 2017 at 11:17 am

      5 stars
      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.

      Reply
      • valentina

        August 22, 2017 at 1:25 pm

        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.

        Reply
    6. sippitysup

      August 24, 2017 at 1:29 pm

      Fascinating combo that I know I would love. GREG

      Reply
      • valentina

        August 24, 2017 at 11:17 pm

        Thank you Greg. xo

        Reply
    7. David

      August 26, 2017 at 3:21 pm

      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

      Reply
      • valentina

        August 26, 2017 at 7:19 pm

        You are a sweetheart, David! XOXO

        Reply
    8. Karl

      September 03, 2017 at 10:57 pm

      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.

      Reply
      • valentina

        September 04, 2017 at 9:53 am

        You are so welcome! You can find them in stores for another 3 weeks or so. Enjoy! 🙂

        Reply
    9. Coco

      October 15, 2017 at 9:28 pm

      You put roasted peppers into your cookies?!
      O
      M
      G
      I have to taste these, like now!

      Reply
      • valentina

        October 16, 2017 at 9:11 am

        Do it! 😉

        Reply
    10. Mason Wein

      March 23, 2018 at 10:56 pm

      5 stars
      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!

      Reply
      • valentina

        March 23, 2018 at 10:57 pm

        Ha ha! Happy you loved them! XOXOXOX

        Reply
    11. Lynn

      August 13, 2019 at 2:47 pm

      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.

      Reply
      • valentina

        August 13, 2019 at 8:58 pm

        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

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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