Gluten Free Double Chocolate Tea Cookies

Blank Slate Kitchen Gluten Free Double Chocolate Cookies

Gluten Free Double Chocolate Tea Cookies

The exotic and alluring love child of Kung Pao Chicken and a proper chocolate tea cookie, our friend The Awkward Scone came up with this creation. Chocolate and chili are natural partners, and this little cookie will surprise and delight your guests at your next tea party.
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 12 cookies


  • 3 tbsp unsalted butter , plus 2 tsp
  • 1 ⅓ cups bittersweet chocolate chopped, separated (1 cup and ⅓ cup)
  • 1 egg
  • 1 egg yolk
  • ½ cup sugar
  • 1 tsp sugar
  • 1 ½ tsp Blank Slate Kitchen Sichuan Chili Oil
  • ½ cup quinoa flakes
  • ¾ tsp kosher salt
  • ½ tsp baking powder
  • ½ cup peanuts, roasted salted chopped


  • In a double boiler, over medium heat, melt together butter and 1 cup chocolate. Set aside to cool.
  • Combine egg, egg yolk, sugar, vanilla and chili oil in the bowl of a stand mixer, or a mixing bowl. Whip with whisk or whisk attachment until doubled in volume and pale yellow.
  • Fold in chocolate and butter mixture.
  • Combine quinoa, peanuts, salt, baking powder and remaining chocolate in separate bowl and then fold into egg mixture until combined.
  • Cover bowl with plastic wrap and place in refrigerator for 1 hour.
  • Preheat oven to 375 degrees.
  • Remove dough from fridge and use a small cookie scoop to portion cookies.
  • Place on a parchment lined baking sheet at least 2 inches apart.Sprinkle with raw sugar (optional).
  • Bake for 10-12 minutes until egdes of cookies are set and center appears springy. Let cool.
Keyword Sichuan Chili Oil

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