If you’re looking for a tried-and-true holiday cookie recipe that gets rave reviews and yields a batch large enough to take to a party…
Do not make these.
The raw cookie batter is so addictive that, if you’re anything like me, you’ll find it completely impossible to stop eating the cookie dough by the spoonful. So by the time you actually get around to forming cookies, very little batter will be left. The yield of this recipe is for 16-18 cookies… but I think my first batch made closer to 5.
And I’d like to say I had a bunch of friends to blame for all the missing dough.
But no.
It was just me.
Mexican Chocolate No Bake Cookies
- 2 tbsp cocoa or cacao powder (10g)
- 2/3 cup quick oats (60g)
- 1/2 cup oat flour (60g) – or just pulse rolled oats in a food processor until they become powder, and measure after processing
- 1/4 tsp salt
- 1/4 tsp baking soda – yes, really
- 1/2 tsp cinnamon
- scant 1/4 tsp cayenne, or more for spicier cookies
- 1/4 cup + 1 tbsp sugar of choice or xylitol (50g)
- 1/4 cup vegetable or coconut oil (40g)
- 2 tbsp water (30g)
- 1/2 tsp pure vanilla extract
- 1/4 cup mini chocolate chips, optional
In a large bowl, combine all dry ingredients. In a small cup, combine all wet ingredients. Pour wet into dry, and stir together. Scoop out with a cookie scoop, or refrigerate a few minutes until firm enough to scoop out (if using coconut oil, don’t refrigerate too long or the dough will become hard). Place cookie dough balls on wax paper and chill until firm. If you want to bake these cookies, do so at 325 F for 10 minutes. Then let cool 5 minutes before eating. Makes about 16-18 cookies.
Link Of The Day:
Pumpkin Chocolate Chip Cookies
I made these-YUM! I do not recommend using quick cooking steel cut oats. Itmakes your cookies “hard”-ier! Next time, i’m gonna use quaker oatsquick cooking oats instead 🙂
Cooking it helped, but definitely not soft enough!
I made these last night and they are soooooooo good! My mom wanted me to bake them, so I did, but not with out eating a ton of cookie dough first! I can’t decide whether I like them better baked or not baked, their really good either way! My mom much prefers them baked though and I just wanted to give tip to anyone else who bakes them. When it says to wait five minutes before eating, this DOES NOT mean transfer to a cooling rack immediately and then wait five minutes, I tried to do that with the first few cookies and they crumbled, so I then figured out that you need to not touch the cookies at all for the first five minutes that they are out of the oven, and then you can transfer them to a cooling rack and they won’t crumble.
Just a question — after frozen until firm, do you store in the freezer or fridge?
Made these last night and they were delicious and a big hit! Super easy too. I was worried about them setting up ok but they did just fine. Thanks for the fun easy and delicious recipie!
These cookies are perfect!! They’re my favorite no-bake cookie recipe. I’ve made them at least 4 times since finding this recipe, and my family and I absolutely love them! Today, I made a double batch of them and added sprinkles…they were delicious…and they are gone already.
These are yummy! I just made them for the second time 🙂 I used a little less cayenne pepper in the second batch because the first came out pretty spicy (but my cayenne was brand new so maybe that’s why?) Otherwise, delish and a keeper! Thanks Katie:)
What is your serving size for your nutritional values? And is there a possibility of getting sodium content for your recipes. My husband is diabetic but has just been diagnosed with severe heart failure and we have to keep his sodium intake below 1500mg/day. It has been a difficult transition to also monitor sodium with his carbs but every once in a while he needs a “sweet”! 🙂 Thanks!
Hi Barbara,
Yes, ALL recipes as of at least a year ago (this recipe is older) have sodium listed :).
I don’t know what went wrong, but they were watery and never set up, even after chilling them for a long time. They still tasted delicious but weren’t the right consistency for some reason. I followed the directions exactly! Hmm…. Hoping to make these again soon though because I loved the flavors! Maybe too much oil and not enough oats?
You may want to check out the recipe troubleshoot section at this link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
I am officially addicted to these! I like them better baked, with a little extra cayenne in them. One complaint: I am unable to eat leass than 1/2 a batch in one sitting!
Just found your blog and tried mu first recipe! my 6yr old just gave thumbs up to oatmeal cupcakes to go. have a question about coconut oil (sorry I’d it is a repeat, I did read coconut oil/butter page). I prefer to use coconut oil where possible in your recipes, happy that it is mentioned as a sub. My coconut oil is solid, so if your recipe calls for 1/4 cup, so I measure it as solid? Or do I melt it and then measure. Veg oil being liquid and coc being sold- just not sure which way to go…..thanks in advance. Looking forward to trying more of your stuff.
Thank you so much! I would measure it as a liquid. 🙂