Chaos Bumps
Chaos Bumps is a easy Spanish recipe that serves 12. 182 calories per serving. Recipe by Les Ateliers de Ludo on YouTube.
Prep: 15 min | Cook: 22 min | Total: 47 min
Cost: $0.77 total, $0.06 per serving
Ingredients
- 250 g All-purpose flour (Sift if possible)
- 100 g Granulated white sugar
- 100 g Vegetable oil (sunflower or rapeseed) (Approximately 100 ml)
- 1 g Baking powder
- 5 g Ground cinnamon (To sprinkle after baking (or incorporate to taste))
Instructions
Prepare the ingredients
Weigh the flour, sugar, oil, baking powder and cinnamon. Preheat the oven to 180°C.
Time: PT5M
Temperature: 180°C
Mix the dry powders
In the bowl, add the flour and baking powder, then the sugar. Whisk lightly to evenly distribute the dry ingredients.
Time: PT2M
Incorporate the oil
Pour the vegetable oil into the dry mixture and stir by hand until a homogeneous, sandy dough forms.
Time: PT4M
Form the dough balls
With slightly dampened hands, shape balls about 5 cm in diameter by firmly compressing the dough and rolling it between the palms.
Time: PT5M
Place on the sheet
Place the balls on a baking sheet lined with parchment paper, spacing them adequately as they spread slightly.
Time: PT5M
Bake
Bake the sheet for 20 to 25 minutes until the tops are nicely cracked.
Time: PT22M
Temperature: 180°C
Cool and flavor
Allow the cookies to cool at room temperature, then lightly dust with extra cinnamon if desired.
Time: PT5M
Nutrition Facts
- Calories
- 182
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 9 g
- Fiber
- 1 g
Dietary info: Vegan, Dairy‑free, Vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten, vegetable oil
Ingredient Substitutions
- Instead of All-purpose flour: Whole wheat flour
- Instead of Granulated white sugar: Cane sugar, Brown sugar
- Instead of Vegetable oil (sunflower or rapeseed): Melted butter, Lard
- Instead of Baking powder: Baking soda + cream of tartar
- Instead of Ground cinnamon: Nutmeg, Cocoa powder
Equipment Needed
- Mixing bowl
- Whisk or fork
- Wooden spoon or spatula
- Baking sheet
- Parchment paper (optional) (optional)
- Oven
Critical Steps — Do Not Skip
- Mix the dry powders evenly
- Incorporate the oil without overworking the dough
- Bake until the tops are cracked
Chef Tips from the Video
- Use parchment paper to prevent the cookies from sticking
- For a lemony variation, add the zest of one lemon to the dough
- A brief chill of the dough (15 min in the fridge) makes shaping easier.
Troubleshooting
The cookies are too hard
Do not overwork the dough and ensure they are not left in the oven too long.
No crack on the top
Slightly increase the temperature or extend baking by 2‑3 minutes.
The dough sticks to the hands
Lightly dampen your hands or dust the work surface with a little flour.
Storage
Refrigerator: Store in an airtight container for 5 to 7 days.
Freezer: Can be frozen for 1 month in a freezer bag, then thawed at room temperature.
Room temperature: In a dry place for 3 to 5 days.
Make-Ahead Tips
- Prepare the dough and refrigerate for 24 h before baking
- Bake the cookies ahead of time and warm them slightly before serving
Last updated: September 6, 2026
