Mexican Chocolate No Bake Cookies

cocoa or cacao powder (10g)

quick oats (60g)

oat flour (60g) – or just pulse rolled oats in a food processor until they become powder, and measure after processing

salt

baking soda – yes, really

cinnamon

scant 1/4 tsp cayenne, or more for spicier cookies

+ 1 tbsp sugar of choice or xylitol (50g)

vegetable or coconut oil (40g)

water (30g)

pure vanilla extract

mini chocolate chips, optional