Inferno Cookies!

October 15, 2016
Inferno Cookies!

This idea came about on our trip to New Zealand, when we went to a place called Craters of the Moon (read more about that here) and we thought, wouldn’t it be cool to make cookies that kind of look like volcanos with lava coming out of them and make them a bit spicy and call them Inferno Cookies! Yeah it would! So these babies were born in our heads back then, and we just made them into a reality the other day.

Inferno Cookies!

These cookies were great – they weren’t too spicy. To be honest, I reckon you could up the spice a little bit if you wanted (or omit it all together!)

Inferno Cookies!

These are so easy to make and better yet – they are gluten free! I used almond flour for the base. We also used coconut sugar as a sweetener as we (sometimes) try to move away from more refined sugars. We used grated dark chocolate to give them an extra chocolatey flavour.  For the middle we used raspberry jam – however strawberry would be great too – or any jam you have on hand would work!

Inferno Cookies!

We’ve got a few cookie recipes on here on the blog now! (and more to come!) You can try out our Nutmeg Spiced Cookies, our PeanutPumpkin Spice Yo-Yo Cookies or our Lemon and Poppy Seed Cookies!

Inferno Cookies!

Please make these Inferno Cookies and try them out on your friends! If you do make them, please let us know on Facebook or Instagram!

 

Inferno Cookies!
Print
Inferno Cookies (gluten free!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Spice up your day with these gluten free Inferno Cookies. Chocolate jam drop cookies with a hint of chilli. Try them out today! 

Course: Dessert, Snack
Servings: 15 cookies
Ingredients
  • 2 cups almond flour
  • 1/3 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp cayenne pepper
  • Pinch of hot ground chillies
  • pinch of salt
  • 2 Tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 cup nuttelex or non dairy butter melted
  • 1/4 cup dark chocolate grated
  • 1/4 cup raspberry jam
Instructions
  1. Preheat the oven to 180℃

  2. Add the almond flour, coconut sugar, salt, baking powder, cayenne pepper, ground chillies and cocoa into a bowl and mix well

  3. Melt the nuttelex and add the vanilla extract. Mix through the dry ingredients and then add the grated chocolate and mix through. 

  4. Line a baking tray with baking paper. Form the dough into cookie shapes and make a thumbprint in the middle of each one. Spoon around 1/2 a teaspoon of jam into each thumbprint indentation

  5. Bake the cookies in the oven for 20 minutes. Let cool for a further 20 minutes. Enjoy! 

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