Mexican Chocolate Cookies- GF Or Not!

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These Mexican Chocolate Cookies will be the 28th cookie recipe that I have posted.  I wonder if I should divide the category up into two sections- Chocolate Cookies and Non-Chocolate Cookies?  Maybe I should because then it wouldn’t be so obvious that I have posted more cookie recipes than anything else.    Oh well! 

I was just thinking that this cookie would be great used as part of an “Oreo cookie” type of gluten free pie crust.  The flavor of these cookies is a pretty intense dark chocolate because I used my favorite Droste Dark Chocolate Pastilles in addition to 1/4 cup of regular chocolate chips.

This recipe was originally published in Cooking Light Magazine in December of 2009.  I changed the all purpose flour to my Gluten Free Flour Mix, but the only other change was to reduce the amount of sugar from 1 and 1/4 cups to 3/4 of a cup.  I know, it’s a lot!  Why does everyone make things so sweet?

These cookies have just a dash each of black pepper and cayenne pepper, so the pepper flavor is not that dominant. 1/2 teaspoon of cinnamon is the other ingredient that turns this cookie into a Mexican Chocolate cookie.

After these cookies are baked they are topped with just a little bit of powdered sugar.  I use my metal sieve to dust the sugar on lightly.

I shared this recipe with Sweets For A Saturday at Sweet As Sugar Cookies, Gluten Free Wednesdays at The Gluten Free Homemaker

Here are a few of my other favorite chocolate cookies:

Mocha Chocolate Chip Cookies

Cappuccino Thins

Chocolate Sambuca Cookies




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