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:
Preheat oven to 350 degrees
Cover 3 baking sheets with parchment paper
Stir together dry ingredients:
3/4 cup GF Flour Mix*
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
dash of black pepper
dash of cayenne pepper
Melt chocolates on low in a pan on your stovetop (or microwave)
1- 3.5 oz package Droste Dark Chocolate Pastilles (or other75% cacao chocolate)
1/4 cup semi sweet chocolate chips
Set chocolate aside and cool slightly before using but don’t let harden
Beat sugar and butter in a large bowl until well blended
3/4 cup sugar
1/4 cup (4 tablespoons) butter, softened
Add 1 egg to sugar mixture and beat well
Add cooled chocolate and
1 teaspoon vanilla
1 tablespoon water
Add flour mixture to chocolate mixture and beat until just blended.
Form tablespoons of dough into round shapes and flatten slightly on prepared cookie sheets
Bake at 350 degrees for 10 minutes total or until almost set.
Switch baking sheets from top to bottom midway through the cooking time
Remove from oven and cool on baking sheets for a couple of minutes until set.
Cool completely on a wire rack after dusting lightly with a little bit of powdered sugar in a sieve.
This recipe makes 30 cookies
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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