I made these spicy chocolate cookies the other day with Theo’s chipotle spicy chile dark chocolate bar.. The chocolate bar spice is balanced with the warmth of guajillo chile and cinnamon, the tanginess of pasilla chile and a subtle hint of citrus. There is only a mild spice kick to the cookies. The batch I made for a bakesale werent sweet enough. well sweet enough for me.. but not for the bakesale. So I whipped up this sweet Caramel chocolate filling with the same chocolate and filled the cookies with it! whoopie! The cookies are soft, but not super squishy and the creamy insides sets as it cools into a sweet and spicy creamy middle.
This month is turning out to be one bake fest! Been baking Chocolate Oatmeal Raisin and Oatmeal Cranberry pretty much every other day.. some Thumbprints once in a while too..next some shortbread!
Pardon the funky pictures.. I had only a few. and I went crazy with the film effects in picnik:)
Some Chewy Quinoa Raisin Cookies here
and Banana Quinoa Oatmeal Fat breakfast Cookies here.
More cookies, some glutenfree too, under the Cookie Label here.
and the 3 ingredient super yumm Ginger Bread Chocolate Truffles!! for some more chocolate!
1/2 cup oat flour
2/3+ cup self rising flour Or all purpose flour + 1/2 teaspoon baking powder
2 Tablespoon cocoa powder
3 Tablespoons Theo’s chipotle spicy chile dark chocolate melted
1 Tablespoon coconut oil
2 Tablespoons organic canola oil
2 Tablespoons orange juice
2 Tablespoons hot water
2 teaspoons flaxmeal
1 Tablespoon agave syrup
3 Tablespoons raw sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon powder
3 Tablespoons raw sugar
1 Tablespoon water
1 teaspoon coconut oil
2 Tablespoons Theos spicy chile chocolate pieces
2-3 Tablespoons coconut milk as required.(optional)
In a pan, add hot water and flax meal. Mix and let sit for a minute.
Add in the oils, orange juice, agave, sugar, salt, spices, cocoa powder and chocolate. Mix everything vigorously. If the chocolate is not well melted, microwave the mix for a few seconds and mix well.
Add in the flours and mix till just about combined. Add more or less flour to get a doughy batter thicker than a muffin batter but not a stiff dough.
Using a scoop, drop the batter onto the parchment lined sheet. Press and shape with oiled hands.
Bake at preheated 350 degrees F for 12-14 minutes.
Cool on rack for 5 minutes before applying caramel.
In a pan, add water, coconut oil and sugar and heat on medium heat. Stir continuously, till the sugar syrup darkens and thickens to desired consistency. 5-7 minutes.
Add in the chocolate and mix. If the syrup has become too thick, add in coconut milk 1 Tablespoon at a time, to get a creamy filling.
Take off heat and immediately fill the cookies and stick them together.
Wait for a few minutes for the caramel to harden and cool.. eat:)