FIT Hits the PAN Friday – Mexican No-bake Chocolate Cookies

One of my favorite things about the holidays is cooking and baking. Since we are so careful not to overindulge during the year, we get to splurge a bit! I received an email from Chocolate Covered Katie and the following recipe was perfect! I had all the ingredients on hand and anything I don’t have to bake is a good choice for me. The rich chocolate flavor combined with the spicy kick from the cayenne pepper leaves you wanting more! Enjoy!

cookies

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. Measure after processing.)
  • 1/4 tsp salt
  • 1/4 tsp baking soda (trust me)
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne (or more for spicier cookies)
  • 1/4 cup plus 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.

Cookie Nutrition Facts:

  • Calories: 70
  • Fat: 4g
  • Carbs: 8g
  • Protein: 1g
  • Fiber: 1g
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