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.
Â
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 +Â 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
Oh my gosh! Your sister can bake all day and not sample! Amazing!
I usually eat the dough and am not hungry for cookies by the time I am done 🙂 Your no-bake Mocha Cookies you made are my favorite raw dough cookie, and these look similar so I think I will love them!
Katie, did you see this? http://www.npr.org/blogs/thesalt/2013/12/19/251998998/hold-the-cheese-israelis-sway-dominos-to-make-vegan-pizza
I didn’t… that is awesome!
I love your blog! I’ve been vegan now for about a month, basically this is my ‘practice’ month before I can make the resolution officially for 2014~! I have always been vegetarian, as my parents are from India and we’re Hindu. But for me, dairy has always been the hardest thing to give up – we Indians loooove our chai!
I was wondering. Have you tried to make other kinds of non-dairy milk, for example to use beans or other legumes? I know ‘bean’ milk does not sound that good but, actually I remember once I visited south Korea and they had black bean milk, sesame milk, and even sweet potato milk! I do not know how i’d make them myself, but I am sure you can help =) oh, also in Japan and China they drink azuki red beans milk, and I always liked these beans as they are on the sweeter side.
Keep up this fantastic site! It’s so helpful and your pictures are lovely. ( the edibles, AND you!
I haven’t… except for oat milk and tofu milk… I also saw a recipe for banana milk once. But you are completely right… if soybean milk exists, why not other bean milks? I like your idea and might have to experiment. Adzuki bean milk sounds delicious!
Questions:
I’m guessing Oat flour is just for a gluten free substitution, and I could use regular flour (WG spelt)?
I have no oil, yet a fresh tub of PB.. Would it work?
I made these with white whole wheat flour and it was pretty darn awesome!
I wish I had your sisters willpower not a batch of cookies is made without me sampling my fair share of raw dough. Thats why we have no bake cookies right!
These look great, and I love the addition of the cayenne, sweet and spicy never hurt any one:)
I love a good cookie with a kick! I will definitely be making these this holiday season. My family will rave over them… they love when I add spices to my cookies! And I know what you mean about the batter — daaaangerous!
Yes! That’s why I created the Cookie Dough Cups! I neeeeeeeeeed to send you some! Let me know how to do that!
These look awesome, btw. I may make them for tomorrow. You know, as a snack. 😉
Wow…looks yuummmy!! loved this recipe perfect for the festive time!!
Just made these- DELICIOUS cookie dough. I altered a little– i only used 2 tbsp coconut oil and subbed the last 2 tbsp for peanut butter. I also added in butter extract (you should TOTALLY do this…makes it taste like cake batter) and coconut flakes. I did need to add just a little more water (1 tbsp) and the result is fantastic. I went the baked route. SO good.