Gluten-Free Spicy Hot Chocolate Cookies Recipe

Name: Gluten-Free Spicy Hot Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (5 ounces) white rice flour; 1/4 cup (1 1/2 ounces) potato starch; 1/3 cup (1 ounce) cocoa powder; 1/2 teaspoon ground chipotle; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 1/2 cup butter, softened or dairy-free shortening; 3/4 cup (5.25 ounces) granulated sugar; 1 large egg; 1 teaspoon milk or dairy-free milk, as needed

Servings: persons

1 1/4 cups (5 ounces) white rice flour
1/4 cup (1 1/2 ounces) potato starch
1/3 cup (1 ounce) cocoa powder
1/2 teaspoon ground chipotle
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup butter, softened or dairy-free shortening
3/4 cup (5.25 ounces) granulated sugar
1 large egg
1 teaspoon milk or dairy-free milk, as needed

1
In small bowl, whisk together white rice flour, potato starch, cocoa, ground chipotle, baking powder, salt, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream together butter and granulated sugar on medium speed until thick paste forms, about 30 seconds. Stop mixer. Scrape down bottom and sides of bowl. Add egg. Cream on medium speed until light and thoroughly combined, about 30 seconds. Stop mixer. Add dry ingredients. Mix on medium-low speed until dough forms, about 2 minutes. Dough will be dry. If after two minutes, dough does not form, add one teaspoon milk.
2
Turn dough out onto floured work surface. Pat into a disk. Wrap tightly with plastic wrap. Chill two hours or overnight.
3
Adjust oven rack to middle position. Preheat oven to 350u00b0F. Line rimmed baking sheet with parchment paper. Dust work surface lightly with white rice flour. Roll dough out to 1/8-inch thickness. Cut into shapes. Use a cookie spatula and transfer dough to prepared baking pan. Space cookies 1-inch apart on pan.
4
Bake until cookies are aromatic and firm, about 12 minutes for 3-inch cookies. Remove pan from oven. Allow cookies to cool on pan for 1 minute before transferring to wire rack. Gather scrapes of dough. Re-roll and repeat until all dough is used. Store cooled cookies in an airtight container for up to one week.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups (5 ounces) white rice flour, 1/4 cup (1 1/2 ounces) potato starch, 1/3 cup (1 ounce) cocoa powder, 1/2 teaspoon ground chipotle, and more.

Yes, Gluten-Free Spicy Hot Chocolate Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!