Hatch Chile Chocolate Chip Cookies Recipe
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
Servings: 28
Calories: 186kcal
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