Mexican Chocolate Everyday Cookies

These cookies have a tender interior, and aren’t super sweet. They’re more of a cross between a muffin top and a cookie than a decadent chocolate chip thing – an everyday cookie, if you will. They’re a great pantry buster, and while they’re not the most to look at, they’re a welcome little snack with tea or after dinner. Replace the cocoa and the spices with any combination of flavors – some good ones are orange-vanilla, raisin-cinnamon, vanilla-spice, and chocolate-dried cherry.

Makes 20 small cookies


  • 100 g instant oatmeal
  • 60 g all purpose flour
  • 30 grams spent grain (sub whole wheat flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/4-1/2 tsp cayenne pepper, to taste
  • 1/4 tsp nutmeg
  • 1/8 tsp clove
  • 1/3 c packed brown sugar
  • 1 large egg
  • 28 g (2 tbsp) butter
  • 1/4 c unsweetened almond milk (sub literally any milk)


  1. Preheat oven to 350F
  2. Add all of the dry ingredients into a bowl and mix well.
  3. Then add all of the wet ingredients (no need to pre-mix the wet before adding to the dry, and I find that doing so makes blending in the butter difficult.)
  4. Mix until just combined. You should have a semi-stiff dough that holds together, but isn’t fully cohesive.
  5. Roll into balls and place 1″ apart on a lightly greased baking sheet.
  6. Press down lightly on each ball with a spoon. You’re not looking to make an indent, just flatten each cookie a bit.
  7. Bake for 12-15 minutes until the outside is set and the middle is soft, but not gooey.

Nutrition Information (per cookie):

calories  62
% Daily Value *
Total Fat 2 g 3 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg 4 %
Sodium 117 mg 5 %
Potassium 13 mg 0 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 1 g 3 %
Sugars 3 g
Protein 1 g 3 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 1 %
Iron 1 %

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