Galletas de Chocolate Mexicano (Chocolate Cinnamon Chilli Cookies)
Fudgy chocolate cookies warmed with cinnamon and a whisper of chilli, free from gluten, dairy, egg and nuts.
- Time35 min
- LevelEasy
- Costabout £0.20 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the flaxseed into the water and leave for 5 minutes to thicken into a gel.
5 min - 2
Heat the oven to 180°C (160°C fan). Line two trays with baking paper.
- 3
Mix the flour, cocoa, baking powder, xanthan gum, cinnamon and cayenne in a bowl.
- 4
Beat the dairy free spread, sugar and vanilla until creamy. Beat in the flaxseed gel, then stir in the dry mix and chopped chocolate to make a thick dough.
- 5
Roll into 12 balls, place on the trays and flatten slightly.
- 6
Bake for 11 to 12 minutes. They should look set but still soft. Cool on the tray for 10 minutes, as they firm up as they cool.
11 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.