C2S Bakes: Spice me up with some chocolate chilli cookies!

Cookies! Whenever I think of cookies, my mind wanders back to those Famous Amos cookies. The smell of freshly baked cookies just wafts and engulfs you whenever you pass one of their tiny stalls in KL. You find yourself stopping and just can't resist buying some, crunchy oatmeal with cinnamon and raisins being my favourite!

With a bit of a baking bug hitting me at the moment, I decided to make some chocolate cookies but with a twist! Chilli..yes....let's have some heat in those cookies!

I got this recipe from a book by Ariana Bundy who creates sweet recipes that are gluten, soy and dairy-free!

Brought this to work and my colleagues were happily munching away. I really like it, crunchy cookies with the indulgence of chocolate before being hit by some heat right at the end.

Adapted from recipe
Ingredients:

• 260g cup gluten free flour
• 1 tsp baking soda
• 2/4 tsp cayenne pepper
• 45g cocoa powder
• ½ tsp xanthan gum
• ½ tsp ground cinnamon
• 225g margarine
• 175g palm sugar
• 1 egg
• 2 tsp vanilla extract
• 200g roughly chopped dark chocolate

Preparation:

Sift together the flour, baking soda, cayenne, cocoa powder, cinnamon and set aside.

Cream the margarine until pale, add the sugar and whisk until creamy. Blend together the egg and vanilla extract and whisk into the mixture.

With a wooden spoon, fold in first the dry mixture, then the chocolate chips. Put the mixture in the refrigeratr to firm up before baking.

Preheat the oven to 180C. Get ready your non stick baking tray.

Spoon out rounded tablespoons of the dough onto the prepared baking tray and bake in the oven for 10 – 15 minutes. Take it out and transfer to a wire rack to cool.

Eat the cookies! Or freeze them immediately to eat later.