Gluten-Free Chocolate-Cayenne Cookie
Recipe by Allison Lubert from her book, “Baking You Happy"
The recipe below is for a Gluten-Free & Vegan cookie. Traditional flour or butter can be substituted as desired.
Ingredients:
Dry Ingredients:
1-1/2 cups Bob’s Red Mill Gluten-free All-purpose Flour
1-1/2 cups Coconut Sugar
1/2 cups Cocoa Powder
1/4 cup Flax Meal
1-1/2 tsp Xanthum Gum
1 tsp Baking Soda
1 tsp Sea Salt
1/2 tsp Cayenne Pepper
Wet Ingredients:
1 cup melted Coconut Oil
6 Tbsp Applesauce
1-1/2 tsp Vanilla Extract
1-1/2 tsp Lime Zest
1/2 tsp Lime juice
Finishing Ingredients:
1 cup Dark Chocolate Chips
Prep:
In a medium bowl, sift the dry ingredients and mix them together.
In a large bowl, mix together the wet ingredients.
Using a rubber spatula, carefully add the dry mixture to the wet mixture and stir them until a grainy dough is formed.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Grilling:
Warm an 8”-round cast iron pan on the grill over direct medium-low heat (350deg)
Grease the pan with coconut oil (BE CAREFUL! THE CAST IRON IS HOT!!)
Pour the prepared dough into the warmed & greased cast-iron pan and press evenly throughout the pan. (BE CAREFUL! THE CAST IRON IS HOT!!)
Bake the cookie in the grill for 33 min.
Remove the cookie from the grill and let cool for 5-10min.
Cut. Serve. And let the spicy sweetness melt in your mouth!