These gluten-free chili chocolate fudge cookies have quickly become one of my favorite cookies. Gluten-free, dairy-free…chocolatey goodness. I’ve made them before without the chili, but this year I wanted to spice them up a little. Oh my, what a perfect addition. Just the right hint of heat to leave this delicious taste in your mouth, long after the cookie has been eaten!
Enjoy one with a cold glass of milk (like vanilla almond milk!) or if you’re coming in from the freezing weather, then by all means make a hot chocolate and warm up!
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1/2 teaspoon of chili powder
- 1 cup cocoa powder, Dutch-process (European-style) preferred*
- 3 large egg whites
- 2 teaspoons gluten-free vanilla extract
- *For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
- 1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
- 2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
- 3) Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here. (add sprinkles)
- 4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.
- 5) Remove the cookies from the oven, and allow them to cool right on the pan.
- 6) Yield: 16 large (3") cookies.
- Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
Have you been making any AH-mazing cookies that you should be sharing with the rest of us? Leave your recipe link below!!