Imagine biting into a cookie that transports you to a world of rich, velvety chocolate with a burst of tangy raspberries - all while enjoying a gluten-free, uniquely textured treat that will make your taste buds dance! These Mexican Chocolate Raspberry Millet Cookies are not just a dessert; they're a culinary experience that blends traditional Mexican chocolate warmth with fresh, vibrant fruit, creating a sophisticated and irresistible cookie that breaks all the traditional baking rules.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 cookies
Ingredients
- 1 cup millet flour
- 1/2 cup cocoa powder
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup fresh raspberries
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, sift together millet flour, cocoa powder, baking powder, salt, and ground cinnamon to ensure smooth, lump-free dry ingredients.
- In a separate medium bowl, whisk together melted coconut oil, brown sugar, and maple syrup until the mixture is smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until a consistent cookie dough forms. The texture should be slightly crumbly but hold together when pressed.
- Gently fold in fresh raspberries, being careful not to crush them completely. Some whole and some slightly broken raspberries will create beautiful flavor pockets in the cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Lightly press down on each cookie mound to slightly flatten, as millet flour cookies do not spread much during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are set and the tops look slightly dry.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional cocoa powder or drizzle with melted dark chocolate for extra indulgence.
Tips
- Ensure your coconut oil is properly melted but not hot when mixing to maintain the right dough consistency.
- Don't overmix the dough - gentle folding helps maintain the delicate texture of the millet flour.
- For the most beautiful results, use fresh, ripe raspberries and distribute them carefully to create flavor pockets.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely to allow the millet flour to set and develop its unique texture.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a gourmet touch, consider adding a light sprinkle of sea salt before baking to enhance the chocolate and raspberry flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
