Today is National Cookie Day. I actually had no idea about this, but I always think of December as a cookie baking month and, on a lark, Googled National Cookie Day. Voila!, there it was! Today!
Years ago I would bake dozens of different kinds of cookies in December to make up holiday gift baskets to give to the various editors I submitted articles to. But of course in recent years all my work goes in electronically. So, no “local” office to bring my work — or my cookies — to.
Still, I bake lots of cookies during December, to give to the mail carrier, the UPS delivery person, the women at the front desk at the hair salon I go to, my brother, and so on. Plus the stuff I need to freeze for when my family members come and feel in need of a treat.
Lately I’ve been working on gluten free cookies because I know so many people can’t eat wheat. These Mexican Chocolate Cookies are the newest in my holiday collection.
Gluten Free Mexican Chocolate Cookies
- 1 cup gluten free all-purpose flour
- 3/4 cup almond flour
- 1/2 cup quick cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 3/4 cup butter
- 1/4 cup coconut oil
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips
- Sugar for dusting
In a bowl, mix together the gluten free flour, almond flour, oats, salt, cinnamon and cayenne pepper. Set aside. Place the butter, coconut oil and brown sugar in a large bowl (or bowl of an electric mixer) and beat the ingredients at medium speed for 2-3 minutes or until well blended. Add the cocoa powder and beat for another minute, until well blended. Add the vanilla extract and blend it in. Add the gluten free flour mixture and blend it in. Add the chocolate chips and gently mix to distribute them throughout the dough. Remove the dough from the bowl and shape it into a long log about 2-inches thick. Wrap the log and refrigerate until cold, at least 2 hours. Preheat the oven to 350 degrees. Place parchment paper on a cookie sheet. Cut the log into slices about 3/8-inch thick. Place some of the slices on the parchment, leaving some space between each cookie. Sprinkle each cookie with sugar. Bake for about 10-12 minutes or until crispy-looking.
Makes about 36 cookies