Autumn is my favourite season and the best part of Autumn for me would have to be Halloween. I love Halloween, even though I have no children and rarely go out to celebrate I still have enormous affection for this holiday and what better way to celebrate then with some delicious and spicy Diablo Cookies.
The recipe that I use is a take on Tacofinos Diablo Cookies, which are wickedly scrumptious but also I am unable to eat the originals so came up with this rendition so I can continue my love affair with them.
This time around I also cut them into Halloween inspired shapes, but simple round versions are just as delectable.
Sit back with some hot tea (or cocoa!), and let these cookies dance upon your tastebuds.
Thanks to Tacofino and Chatelaine for the inspiration!
- 1½ cups all-purpose gluten free flour flour ( I use Bob's Red Mill)
- 1 cup cocoa powder, preferably Fry’s
- 1 tsp baking soda
- ½ to 1 tsp cayenne pepper (this really depends on taste, I like mine with a bit more spice)
- 1 tsp cinnamon
- 1 cup chocolate chips
- 2 eggs or flax seed equivalent (check notes)
- 1 cup brown sugar
- ½ cup apple sauce(non-sweetened)
- ½ cup coconut oil or vegetable oil
- 3 tbsp grated fresh ginger
- 1 tbsp vanilla
- 1 tsp rock salt
- Preheat oven to 375F. Lightly spray 2 baking sheets with oil.
- Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.
- Whisk eggs or flax in a medium bowl. Whisk in brown sugar, apple sauce, oil, ginger and vanilla. Stir into flour mixture until combined.
- Divide into 12 portions of dough and place onto each baking sheet. Flatten cookies slightly. Sprinkle dough with salt.
- Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. Cool on racks.