Chocolate Chip Chili Cookies

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Honey comes from bees.

Apples come from trees.

But homemade cookies come from heaven.

Or a good friend down the street on Park Avenue.

Hehe.

I have a new (well, old) recipe for you today and I know you’re gunna love it.

I love the feeling of baking homemade cookies. It makes me feel so domestic, like my Grandma Isabel or my Nanny Emily.  Just thinking of their skin-so-soft hands helping me mix the batter when I was a young one.

There’s something special about chocolate chip cookies, isn’t there?

They’re so simple, yet so darn good.

Why is that?

I mean it isn’t every day that you come across a simple food that tastes good…well, that is unless you’re hanging out with me.

Hehe.

I just love every bit of these little cookies.

Leave it to me and Kirstin to bake up some tasty chocolate chip cookies. Her gluten-free recipe is amazing and you will love.

If you’re anything like me, you love nothing more than pulling a hot sheet of semi-sweet, golden brown cookies out of the oven.  Bonus points if the cookies are a cinch to make, don’t require much thought and can be eaten alone.

Or with a sprinkle of chili powder on top.

Chili powder?

Yes.

Chili powder.

You know I love me some sweet n’ savory.

This is the first thing I’ve baked at Kirstin’s and it felt so good.  Almost better than yoga. It’s been awhile since I’ve gotten my paws dirty in dough and I was yearning for that lovely hot flash that heats up my apartment when I open the oven.

I’ve made my fair share of gluten-free chocolate chip cookies but I won’t lie and say I wasn’t happy to make this old fashioned recipe.

The end result is a golden brown, slightly sweet chocolate chip cookie that’s gluten-free and loaded with sweet goodness.

Let it be known though that these cookies have a touch of cashew flavor to them.

Why’s that, you ask?

Because, along with my addition of chili powder, I added in some ground cashews, too.

A little extra protein boost.

Why not?

It’s more incentive to take a bite, right?

Go ahead.

Chocolate Chip Chili Cookies

Created by Kirstin

Gluten-Free and Dairy-Free

Makes 40 cookies

Ingredients

  • 1 cup Spectrum Naturals Organic Shortening
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2 cups plus 2 Tablespoons Brown Rice Flour Mix (see below)
  • 1/2 tsp. baking soda
  • 1 tsp. xanthum gum
  • 1/2 tsp. salt
  • 1 tsp. chili powder
  • 12 oz. semi-sweet chocolate chips
  • 1/2 cup cashews

Directions

  1. Heat oven to 375 degrees F.
  2. Beat shortening and sugar with electric mixer. Add eggs and vanilla. Beat until fluffy.
  3. Add flour, baking soda, xanthum gum, salt and chili powder. Mix at medium speed until well blended.  Add chocolate chips; mix by hand until well combined.  Grind cashews in a coffee grinder to make cashew flour. Then mix 2 parts cookie dough with 1 part cashew flour.
  4. Drop tablespoon of dough onto cookie sheet 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown.

 

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15 replies
  1. Em (Wine and Butter)
    Em (Wine and Butter) says:

    SO I clicked over to your blog, saw chili choc chip cookies and HAD to read on – these are like toooooo me for words. AND Im trying to cut down on my gluten consumption at the moment so total winner. Will you come round and bake them for me please!?

    Reply
    • Amie
      Amie says:

      Thanks Em; great to hear from you darling! So happy to hear you enjoying this recipe. I can’t wait to hear about what you think of these tasty cookies. They’re fabulous! I wish I could come around and bake them for you; wish you lived closer! Have a lovely night and enjoy.

      Reply
  2. Suzan Carsley
    Suzan Carsley says:

    I have recently been diagnosed with Celiac so this is a new world for me
    I would like to try this recipe but am taken aback with the 1 cup of Spectrum natural organic shortening- this is not available where I live – what can I substitute?
    Canola oil? 1/2 and 1/2 butter and oil?

    Reply
    • Amie
      Amie says:

      Thanks Suzan; you should be able to substitute 1 cup of butter or 1 cup of margarine minus 1/2 teaspoon of salt for 1 cup of shortening. Hope this helps; have a great night!

      Reply
  3. Suzan
    Suzan says:

    I just read the other comments and was able to find the flour mix- but can I still use mine? I don’t have potato starch

    Reply
    • Amie
      Amie says:

      Thank you Susan; great to hear from you. I don’t think your mix will work as I followed the recipe exactly as written above. I am not sure how yours would turn out with your mix but you can surely try it! Let me know how it turns out.
      Enjoy!

      Reply
    • Amie
      Amie says:

      Awe you are so fabulous; thank you darling. You make me wanna come out to Boulder to meet you guys!!! Have a great 4th of July and enjoy your weekend. xoox Thanks again!

      Reply
  4. meredith
    meredith says:

    These look delish! Definitely trying them out this weekend. Do you think coconut oil would sub okay for the shortening? How about a sub for (at least some of) the sugar?

    Reply
    • Amie
      Amie says:

      Thanks Meredith; I haven’t tried using coconut oil for the shortening but it should work- give it a shot and let me know how it turns out. I would use stevia for the sugar substitute. I love the NuNaturals brand of stevia! Enjoy and have a great weekend!

      Reply
  5. Soymoon
    Soymoon says:

    These cookies sound great, however I am confused about the cashew flour.
    When do you add it to the dough? With the flour? After the dough is mixed?
    Perhaps the cookies are rolled in it? Help! Thanks.

    Reply
    • Amie
      Amie says:

      Thanks! Yes, you add the cashew flour (Ground cashews) to the mixed dough and then you continue to mix until combined. Then place on a baking sheet and bake. Enjoy!

      Reply

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