INGREDIENTS
- 2 TBS cocoa powder
- 3/4 cup quick oats
- 1/4 cup plus 3 TBS oat flour (Make your own by blending oats in a food processor or blender until they become powder. Measure after blending.)
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup sugar
- 1/4 cup chocolate chips (mini chocolate chips would work better but don’t run out and buy them if you don’t already have them in your pantry!)
- Slightly less than 1/4 cup vegetable oil
- 2 TBS water
- 3/4 tsp pure vanilla extract
- 3 drops pure peppermint extract (don’t use more!)
In a mixing bowl, combine all dry ingredients and stir well. I only had full-sized chocolate chips so I chopped them up a bit; otherwise they are a bit too large for the texture of the cookie.
When adding peppermint extract, put the three drops into a measuring spoon and then add to the liquid ingredients. Three drops is VERY concentrated and you don’t want to end up with too much peppermint!
Combine liquid ingredients separately, then pour wet into dry and stir until incorporated fully. If the mixture is too dry, add a bit more water. If too wet, add more oat flour. After the mixture is incorporated fully, mash it together HARD with the back of a spoon. Or put into a zippered bag and smash.
Roll into small balls and place in the refrigerator until firm. Makes about 9 cookies.
If you’ll be taking these camping, store in an air-tight container in the ice chest. I recommend placing wax paper between layers or they’ll merge into a big sticky mess!
They’re super yummy but just remember that as tempting as it is to eat the whole batch: DON’T! Or you’ll be paying the price of all that roughage!
These cookies aren’t sticky sweet. I think the cookie balls could be lightly dusted with powdered sugar to add a bit of sweetness and keep the cookies from sticking together. The original recipe called for 1/4 cup sugar and 1 tablespoon but it was way to sweet for me!
Recipe based on No-Bake Mocha Chocolate Chip Cookies
