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 just made these delicious :)))))
love the Mexican choc cookies. Very fast and easy. Baked or not. Very good.
Just made these. they are fast, easy and very good! will make again and do recommend!
These are soooooo good. Sweet with a little kick.
Katie this recipe caught my eye the moment I saw the word, “Mexican.” First, I love how worldly this blog is becoming. I enjoy reading each of your recipes weekly. I am fascinated by the no-bake concept in these cookies though. My mom and I recently tried using dates as base for some of the no-bake cookies and it was sublime! I can’t wait to try these chocolate cookies soon.
We LOVE these cookies!!! My daughters ages 2 and 5 call them “cold cookies” because (like you) they never make it to the baking step. Thanks so much for sharing your talent of creating delicious more healthful recipes with us! 🙂
(By the way, I omit the cayenne for my kids but make them exactly as listed otherwise.)
I was skeptical about making them, but now that I have they tasted them, ME WANT MORE COOOOOOKIES!!!! you NEED to try these and they’re suuuuuupper easy!!!! I give them 10 cats with rabies out of 5. Thumbs up, Katie.
Delicious! I wanted to have something yummy for my kids when they got home from school. It took a lot of self control not to eat the whole batch before they arrived.
I’ve been swapping out bananas for sugar in recipes, so if anyone is interested in doing the same, let me say that 1/4 cup mashed banana works just fine here! I like bananas in baked goods but not as a whole fruit; I didn’t get a whole lot of banana taste in these cookies but that might also be because I don’t mind them in baked goods — a hardcore banana hater might catch it.
Just made these and they are delicious!