Chili Chocolate Cookies (Eggless)

Have you ever made chili chocolate cookies? I’ll be honest - it was my first attempt. I got the idea after watching cooking shows that combined chili and chocolate. I thought, “Why not?” since I was already in the baking mood (PEANUT COOKIES & FA SANG WOO).

I needed to buy a box of cocoa powder, but luckily I had some cayenne pepper at home. The rest of the ingredients were already in my pantry. So, I decided to bake chili chocolate cookies, and to my surprise, everyone who tasted them loved them (NYONYA PINEAPPLE TARTS). The bitterness of the cocoa, the sweetness of the sugar, and the touch of spiciness from the chilies created a perfect balance. Wow! I’m sure you can’t wait to bake these eggless chili cookies.

Tips

Chili Option

The most affordable chili options are powdered dried red chilies or dried chili flakes. These won't cost much. If you have dried red chilies at home, just remember to remove the seeds before pulsing or blending them in a food processor.

Shaping Cookies

You don’t need fancy cookie cutters - just use a fork to shape your chili chocolate cookies.

Adjust Sugar

Feel free to adjust the sugar to your taste. Remember, people today prefer cookies with less sugar.

Dough Consistency

Once you combine the wet and dry ingredients, the dough will be sticky. Chill it in the fridge for about an hour before shaping. If the dough gets sticky again, just pop it back in the fridge.

Eggless Cookies

These cookies are also eggless!

 

Chilli Chocolate Cookies

Ingredients

100g cold butter (approximately 1/2 cup)

40g sugar (approximately 3 tablespoons)

13g cocoa powder (approximately 2 tablespoons)

20g rice flour (approximately 3 tablespoons)

60g plain flour (approximately 1/2 cup)

1/2 tbsp cayenne pepper (approximately 1.5 teaspoons)

1 tsp vanilla essence

A pinch of baking soda (remains a pinch)

1 tbsp flour (for dipping fork; set aside)

Method

Cream the Mixture

In a bowl, cream or beat together the cold butter, sugar, and vanilla essence.

Mix until it is light and fluffy.

 

Sift Dry Ingredient

In another bowl, sift together the cocoa powder, rice flour, plain flour, baking soda, and cayenne pepper.

Combine Mixtures

Gently fold the dry ingredients into the butter mixture.

Mix until everything is well combined.

Chill the Dough

Cover the dough and chill it in the fridge for about 1 hour.

Shape the Cookies

After chilling, roll the dough into small balls.

Place the balls on a baking tray lined with parchment paper.

Flatten with Fork

Dip a fork into some flour.

Gently press the fork onto each ball to flatten it.

Bake

Preheat your oven to 160°C.

Bake the cookies for 20-25 minutes, or until they are golden brown.