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
Hey I love your blog! It’s great! I was wondering if anyone has baked these cookies,
I want to bake them but not sure if they are better not baked. I want to make them for my mom when she comes home from a long business trip so I want to make something perfect! Thanks
You can definitely bake them at 350 F.
what can you use instead of coconut oil?
Tasty! Made them tonight– but, also made changes.
2 tbsps cocoa was just not dark enough for me, so I increased it to 3 tbsp. I used natural Tumaco cocoa powder.
Added a tiny pinch of nutmeg (minimal change)
1/4 sugar seemed a lot to me, so I slowly added it into the dough, tasting as I went. I ended up needing only a couple tbsp, maybe 2-3, even with the extra cocoa. I don’t have an enormous sweet tooth (most American sweets are too sweet for me), but I do like desserts to taste just sweet enough.
I decreased the rolled oats from 2/3 cup to 1/2 cup, as I wanted a slightly more smooth-textured cookie.
For some reason, the dough did not hold together well, so I threw in extra flour, cocoa, and water until it became sticky enough. The cocoa was to bring back the intense-chocolatey-ness while also soaking up a bit of extra moisture.
Yes, this was fun, and yes, the cookies were yummy. They tasted sort of like chocolate truffles and smoother oatmeal cookie combined. When the coconut oil becomes solid, it’s really like biting into smooth, soft chocolate that happens to turn oatmeal-cookie-like once it hits your tongue. Yum. The dark, chocolate-flavor develops when the cookies chill, so even if the dough tasted somewhat like hot cocoa powder (because I used white sugar), it’ll taste much more rounded out, smoother, and harmonious when ready for consumption. The crunchy chocolate chips provide nice textural interest (I think that chips are softer once baked). Don’t miss out on the pepper– it gives a great kick.
Thanks for sharing this awesome recipe, Katie! It was super fun to mix together, and to constantly taste. 🙂
wow, thanks so much for such a detailed comment! I made these the other day without altering the recipe, but I’m definitely going to give your adjustments a try as you seem to have a similar palette 🙂
Just made these. They came out a bit dry, so I will make them again to see what I did wrong. Other than that, thry are very yummy! The cayenne sneaks up on you and the cinnamon is delish. I haven’t found a recipe of yours I don’t like yet!!
Katie how do I make these with dark chocolate cocoa powder? I tried this reciepe today and used the dark chocolate cocoa powder and they turned out bitter.
Make them with regular cocoa powder then. They will be delicious!
Hey Katie
I love all your recipes but this is definitely my go-to when I get a biscuit/cookie munchie! I love chilli but often leave out the cayenne with these but they are fab either way
These are fantastic! I only added a pinch of cayenne since I was giving some to my kids. I didn’t bake them, just chilled them in the fridge. They were so so good. I wish I had made more than a double batch!
These are WAY TOO ADDICTIVE! I can not make these without eating half the recipe before even forming cookies. Therefore I make a double batch almost every time. I also like to press them into a paper lined 8×8 pan and refrigerate or freeze (I always use coconut oil). That way we can have shards of frozen chocolate deliciousness 🙂
Is the amount of calories for one cookie or all them?
These look so good! I am always looking for healthy dessert recipes for my family of 6. I am glad I found your blog! I am a blogger as well and would love to link people to your blog!