Originally submitted by Kelly Mapes as Mexican Kissed Hot Chocolate Coconut-Oatmeal-Pepita Drops (whew, that’s a mouthful!), we shortened the name of these chocolate oatmeal drops slightly but had no need to alter her formula one bit! This healthier drop cookies recipe was submitted as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
Family-Friendly: In our contest recipe testing, we had trouble finding recipes that were a hit with Sarah’s whole family (all six of them), but these chocolate oatmeal drops were a hit with mom, dad AND the kids.
Healthier Take: Sarah thought these were a great twist on the classic recipe for chocolate no bakes. Though the ingredients used add a healthier spin, she said these could be enjoyed as a snack or a dessert. For those who want to go unrefined, coconut sugar could be used. If you opt to use unsweetened coconut, too, you may want to adjust the sweetness in the recipe to taste.
Special Diet Notes: Mexican Hot Chocolate Oatmeal Drops
By ingredients this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
For nut-free chocolate oatmeal drops, you can substitute your favorite salted seed butter for the almond butter.
- 1 cup sweetened coconut flakes
- ½ cup pepitas (pumpkin seeds)
- 2 cups uncooked oatmeal, quick or old fashioned (certified gluten-free, if needed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- Pinch cayenne pepper
- ½ cup coconut oil
- ½ cup sugar or coconut sugar
- ½ cup So Delicious Dairy Free French Vanilla Coconut Milk Creamer
- ½ cup creamy salted almond butter
- ¼ cup cocoa powder
- ½ teaspoon pure vanilla extract
- Cook coconut in medium saucepan over medium-low heat until lightly toasted, stirring constantly, about 3 to 4 minutes. Remove the coconut to a large bowl. Increase the heat to medium, add the pepitas to the pan and cook until lightly toasted, stirring frequently, about 2 to 3 minutes. Remove the pepitas to the large bowl, add the oats, and stir all three ingredients together.
- Place the saucepan back on medium heat. Add the cinnamon, chili powder, cumin and cayenne and cook 1 minute, stirring constantly. Add the coconut oil and let melt. Stir in the sugar and cook until dissolved, stirring frequently. Stir in the coconut creamer, almond butter and cocoa powder and bring to a boil, stirring constantly, and boil for 1 minute; remove from the heat and stir in the vanilla.
- Pour the chocolate mixture over the dry ingredients in the large bowl and mix well. Drop the mixture by the slightly heaping tablespoonful onto wax paper. Let cool.
- Store the oatmeal drops in the refrigerator.