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)
1/2 tsp cinnamon
scant 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.
Source:
http://chocolatecoveredkatie.com/2013/12/19/mexican-chocolate-bake-cookies/
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