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Mexican Chocolate No Bake Cookies

Easy #nobake chocolate cookies - VERY addictive - We couldn't stop eating them! https://chocolatecoveredkatie.com/2013/12/19/mexican-chocolate-bake-cookies/ @choccoveredkt

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…

Easy #nobake chocolate cookies - VERY addictive - We couldn't stop eating them! https://chocolatecoveredkatie.com/2013/12/19/mexican-chocolate-bake-cookies/ @choccoveredkt

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.

No Bake Chocolate Cookies

But no.

It was just me.

Embarrassed smile Embarrassed smile

Easy #nobake chocolate cookies - VERY addictive - We couldn't stop eating them! https://chocolatecoveredkatie.com/2013/12/19/mexican-chocolate-bake-cookies/ @choccoveredkt

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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.

View Nutrition Facts

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Published on December 19, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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88 Comments

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  1. janae @ bring joy says

    I love that these are lower carb. I have gestational diabetes, so trying to figure out how I can sneak in some treats this holiday season, while keeping things in check is a bit tricky.

    And I LOVE to sample cookie dough–one of the great things about vegan goods is that you CAN 🙂

  2. sl says

    Yum! This look so good. Just right for that sweet chocolate fix. I wonder if I could add protein powder to add more protein to it? Any suggestions? Could i use a scoop instead of oat flowr? Thanks for your help.

    • Madison says

      You could definitely try substituting a vegan protein powder in for the oat flour. You would probably want to start off with just 1/4 cup first and then increase from there to make sure they don’t get too dry. If you were planning on a non-vegan protein powder like whey I wouldn’t bake them and just do the no bake version. Obviously experimenting is up to you, but protein powder can sometimes really make a dessert taste weird when baked.

  3. Mariel says

    Any good chef knows that you ALWAYS taste, taste, taste your food while you’re making it. I mean, what if you mixed up the salt and the sugar? The results would be disastrous! Therefore, I think that tasting is always a must. And if you “accidentally” happen to eat half the batter along the way? Well that’s better than serving your friends salt filled cookies. 🙂

    • Emilylovesraisins says

      LOL once my friend mixed up salt and sugar while making banana bread and apparently it was disastrous. i can’t even imagine how that might happen while TWO people are baking! 😛

  4. Rachel says

    Follow-up: These cookies ROCK! I just made them, and I ate half the dough. I used rolled oats instead of quick oats btw and they are still SO GOOD.

    One of the things I love about your recipes btw is that I can eat the dough and do not have to worry about salmonella from raw eggs.

    I WILL be making these again. Quite possibly in a few minutes to make up for the half I already ate.

  5. Abby @ Change of Pace says

    These look delicious, and I love that they have a little kick to them with the cayenne! I’ve been using it in a lot of my cooking lately and think it’s time to incorporate it into baking/no bake!
    I am a cookie dough fiend!

  6. Abby says

    Just a general comment for Katie;
    Have you ever heard of a Yonanas machine?
    I feel as though you could invent some great recipes with that machine

  7. Veronica @ Veggie V says

    I have yet to make spicey chocolate cookies. I always forget I want to try it! I guess I get caught up in the chocolate of things 😉

    I love cookie dough too – almost more than the cookies. I think that’s one of the reasons I like raw and no-bake cookies so much.

  8. Barb says

    I mostly make cookies just to eat the dough 🙂 I can’t imagine making anything without tasting it, especially sweets.
    And look – no discussions about the baking soda! (At least not yet)

  9. Emilylovesraisins says

    WOW THESE LOOK FABULUS (tee hee im so lazy when it comes to spelling)
    i love to sample cookie dough! who cares about salmonella when you have sugary, buttery goodness right in front of you? (welllll actually i do, so thats why i make vegan cookies, (plus yours taste amazing)) but once i was baking with my friend and i asked her if she wanted to lick a beater and she gave me the weirdest look ever, like “you eat raw cookie dough?” it was kinda embarrassing :/ LOL

  10. Am says

    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!

  11. Lily says

    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!

    • Chocolate Covered Katie says

      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!

  12. Capt. ManPants says

    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?

  13. Kaelene says

    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!

  14. Jordan Younger says

    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!

  15. Emma says

    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. 😉

  16. Kristyn says

    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.

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