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+ servings
Tall stack of small Hatch Chile Chocolte Chip Cookies

Coconut Hatch Chile Chocolate Chip Cookies

Valentina K. Wein
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
5 from 4 votes
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course Dessert
Cuisine American
Servings 28
Calories 186 kcal



  • Roast, peel, seed and finely chop the Hatch chiles. (Here’s a step-by-step guide for How to Roast and Peel Peppers.)
  • Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the powdered sugar with the softened butter, egg and vanilla. Mix until smooth.
  • Add the gluten-free flour, coconut flour, xanthan gum and salt and again, mix until smooth.
  • Fold in the roasted, peeled and finely chopped Hatch chiles, shredded, chocolate chips and sweetened, shredded coconut.
  • 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.
  • Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 325°F and line another baking sheet (or two) with parchment paper.
  • Bake in the preheated 325°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.
Keywords cookies for a party, cookies with spices
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