Gluten Free Triple Chocolate Chip Cookies
With a little Mexican Spice #caliente
These gluten free triple chocolate chip cookies are Mexican in more than their spice level. They are loaded with traditional Mexican chocolate. We are talking about the stuff you get in Oaxaca: ground by hand and spiced with cinnamon.
We’ve got chocolate all over these guys. Starting with a top notch alkaline cocoa powder (we always favor Valrhona). And filled with three types of chocolate: Mexican, dark, and white.
You could just stay with the Mexican, but adding in bits of dark and white really takes these guys to a whole other level. ?!!
This type of Mexican chocolate is the stuff used to make the famous mole negro oaxaqueño (black mole). It is grainy, sugary, and tasty beyond belief. Ask any Mexican and they’ll tell you that the best hot chocolate is made with this stuff.
The most common version readily available outside of Mexico (and in Mexico itself) is Chocolate Abuelita. The stuff is good for being commercial, and it will do for these cookies. If you cannot find it, however, don’t sweat it and switch it out for good quality chocolate (60% if possible).
We swear by making these guys gluten free, even if you are not restricted or celiac. There is something about the combination of gluten free grains that makes these gluten free cookies spectacular.
We use a mainly-garbanzo mix as our primary gluten free flour mix (it’s wholesome, we love it!). And trust us, if you are not fond of garbanzo mixes because of their possible aftertaste, you get none of that here (but you do get killer texture). Though we also lighten it up by adding in a rice-based gluten free flour mix.
Also, try not to skip the cornstarch, as it is key for keeping them chewy and tender. Just choose a non-GMO version.
Finish ’em off
With a touch of good quality flakey sea salt. Don’t forget.
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Mexican Gluten Free Triple Chocolate Chip Cookies
These Mexican gluten free triple chocolate chip cookies are both crunchy and chewy: the best of both worlds. And, they're a little spicy! #caliente
To Fold In
- 100 g Mexican chocolate bar
- 30 g dark chocolate chips
- 30 g white chocolate chips
In a medium bowl, thoroughly whisk together all the dry ingredients. If necessary, sift the cocoa to get rid of clumps. Set aside.
In a large bowl with an electric mixer, cream the butter and the evaporated cane juice and brown sugar until pale and fluffy.
Add in the vanilla extract, egg, agave nectar and molasses one at a time. Incorporating each one before adding on the next.
With your mixer on low, add in half of your flour and cocoa mixture- mixing until just incorporated. Mix in the rest.
Fold in your Mexican chocolate and chocolate chips, cover and refrigerate for at least two hours.
Preheat your oven to 350°F/180°C and line a baking tray with parchment paper.
Form golf ball-sized rounds with your cookie dough and place them on the prepared baking tray. Sprinkle with flakey sea salt and bake for 12-14 minutes until just set (but still soft to touch).
Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to three days.