If you were born on the 20th-century side of the millennium, you may be inclined to describe a particularly excellent piece of news, work of art, or noteworthy occurrence as “sweet.” Those who came of age side-by-side with TikTok and Soundcloud might opt for a different adjective in response to the same thing: “fire.”
Our latest recipe from Chef Teresa Hansen is where generational vernaculars come together perfectly around a cookie that’s equal parts sweet and fiery. First there’s the mix that whisks together brown sugar and vanilla with cinnamon and chimayo chile powder. Then there’s the Good Things Coming Fruit Jelly variety that tops off these cookies when they’re fresh out of the oven - Mango Chile. Half sweet. Half fire. All nice.
No matter how you describe them, we’re pretty sure whoever tries this recipe will be speaking the same language of blissed-out satisfaction. Satiate your sweet tooth and turn up the heat this winter with Mango Chile Cocoa Cookies baked to perfection.
Mango Chile Cocoa Cookies
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Yield: 10 cookies, 10mg THC per cookie
Ingredients
1 bag Good Things Coming Mango Chile Fruit Jellies,
10mg per piece
½ cup avocado oil
½ cup packed brown sugar
½ cup monkfruit sugar
¼ cup maple syrup
3 tablespoons plant based milk
1 teaspoon vanilla extract
1 2/3 cup gluten free flour
½ cup unsweetened cocoa powder
½ teaspoon cinnamon
½ teaspoon chimayo chili
1 teaspoon baking soda
¼ teaspoon salt
Powdered sugar, for dusting
Preparation
**Depending on your dose, reduce or increase the amount of mango fruit jellies per cookie**
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