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Chocolate Sriracha Cookies

Gluten-Free 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.
If you want crispy cookies, flatten them slightly before putting into oven. If you prefer a softer cookie leave the batter in a mound.