Ingredients
The following ingredients have 4 Servings
- ½ cup roasted, peeled and seeded Hatch Chiles (mild, medium or hot)* (from about 2 large peppers)
- 1¼ cup powdered sugar
- 1 cup unsalted butter, (softened)
- 1 large egg
- 1 tablespoon vanilla extract
- ¾ cup Cup4Cup gluten-free all-purpose flour ((or other 1 to 1 gluten-free flour)*)
- ½ cup coconut flour
- 1 teaspoon salt
- ½ cup sweetened shredded coconut
- 2 cups semisweet chocolate chips
Instruction
- Prepare chiles. Roast, peel, seed and finely chop the Hatch chiles.(Here's a step-by-step guide for roasting peppers.)
- Prepare baking sheet. Line a baking sheet with parchment paper and set aside.
- Make batter. In a large mixing bowl, combine the powdered sugar with the softened butter. Mix until smooth and then add egg and vanilla. Again, mix until smooth.Add the gluten-free flour, coconut flour and salt. Mix to blend.Fold in the roasted, peeled and finely chopped Hatch chiles, shredded coconut and chocolate chips.
- Shape, refrigerate, set oven. Use a 1¼-inch cookie scoop (about 1 generous tablespoon) to shape the cookies into small balls of batter, placing them on the parchment-lined baking sheets as you go, very close together so they all fit on the one sheet. Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.About 15 minutes before you're ready to bake, preheat the oven to 325°F .
- Bake. Remove the shaped batter from the refrigerator, and line one or two more baking sheets with parchment paper. Place the balls of batter on them, only this time, with a couple of inches between them. Bake in the preheated 325°F oven until the cookies are golden along the edges, about 12 minutes. (Repeat this process until you've baked all of the batter.)
- Cool. Let them cool on the baking sheet for a few minutes and then transfer them to a cooling rack. Cool them at least until they are room temperature before serving.
