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Unbaked Chocolate Drops

  • Author: Meagan


Directly from Deanna – she used to leave trays of them in the cold room in the basement to set…and never, ever, commented when there were missing cookies when she went to fetch them – enjoy!



***For gluten-free, lactose free treats, use gluten free oatmeal and substitute coconut oil and coconut milk for the butter and regular milk***

Unbaked Chocolate Drops

2 c. sugar

1/2 c. EACH cocoa AND milk

3 T. butter

1/2 t. salt

2 c. oatmeal

1 c. unsweetened coconut

1 t. vanilla


Line a couple of baking sheets with parchment and/or line a couple of mini muffin tins with papers and set aside.  Combine the sugar, cocoa, milk, butter and salt in a medium pot and bring the mixture to a boil while stirring or whisking.  Reduce the heat slightly and allow it all to gently boil for 2 to 3 minutes (too long equals really hard cookies!).  Remove the pot from the heat and stir in the oatmeal, coconut and vanilla, and then quickly and carefully (it’s hot!), drop it into spoonfuls onto your prepared baking sheets or into your mini muffin cups.  Allow the drops to set for a couple of hours, or put them in the fridge for a bit to hurry up the process.

  • Category: Cookies, Sweets, Gluten-free


From Meagan's Kitchen

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