Chocolate Sriracha Cookies (gluten-free)
Chocolate Sriracha Cookies are a gluten-free combination of chocolate and with a little kick of spice. If you also like these two flavours then give these cookies a try!
How did these cookies come to be? I was working in a cafe with my friend (and fellow nutritionist) Shaun. We were visiting this cafe for the first time so of course we checked out the food options, and there on the counter was a plate of chocolate sriracha cookies. I had to have one! It was amazing and as Shaun took a bite he said “You should make these.” So I did. Or rather, I tried. After a few unsatisfactory batches I finally came up with a cookie that I, and some taste testers, approve of. Enjoy!
Chocolate Sriracha Cookies
A delicious, mildly spicy gluten-free chocolate cookie
Ingredients
- 1/4 cup unsalted butter room temperature
- 1/2 cup coconut sugar
- 1 egg room temperature
- 1 tsp vanilla powder or extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup almond flour
- 1 tbsp coconut flour
- 1/4 cup arrowroot flour
- 2/3 cup cacao or cocoa powder
- 1 – 2 tbsp Sriracha to taste
- 1/4 cup dark chocolate chips optional
Instructions
- Preheat oven to 350 degrees.
- Add butter and sugar to a bowl. Using a stand mixer or a hand mixer, beat the mixture for a few minutes until it becomes light and fluffy. You may need to stop the mixer and scrape down the sides of the bowl a couple of times.
- While the butter mixture is mixing, sift the coconut flour, baking soda, cocoa powder and arrowroot into a bowl. Add almond flour & salt, and stir to combine. Set aside.
- Add the egg & vanilla to the butter & sugar mixture, and beat until the egg is fully incorporated.
- Add the sriracha and beat. The mixture may look like it’s splitting. Don’t worry, keep beating until it’s smooth.
- Add the dry ingredients to the mixer and, starting on the lowest speed, mix to get all ingredients incorporated.
- Remove the bowl from the mixer and scrape all of the batter off the paddles.
- Fold in chocolate chips, if using.
- For each cookie, scoop 1 tablespoon of the batter onto a parchment or silicone lined baking sheet.
- Bake on the middle rack for 10 – 12 minutes.
- Remove from oven and let the cookies sit for a couple of minutes to firm up, then move to a wire rack to cool.
- Store in an airtight container.
Notes
Coconut flour absorbs a fair bit of moisture. Once you add the coconut flour let the batter sit for a few minutes to let this process happen.
Use a small, tablespoon sized ice cream scoop for the batter. It’s simple, less mess and helps to get uniformly sized cookies.
Use a small, tablespoon sized ice cream scoop for the batter. It’s simple, less mess and helps to get uniformly sized cookies.
If you want crispy cookies, flatten them slightly before putting into oven. If you prefer a softer cookie leave the batter in a mound.
Wow. These look really great, Hema. I’ve not used coconut flour before but would like to try it. I noticed coconut sugar is available more readily now!