Mexican Hot Chocolate Snickerdoodles!

I don’t even know what to say about these cookies. They are amazing; spicy and chocolaty. Make them! The recipe is a part of the new book Vegan Cookies Invade Your Cookie Jar (which I plan to purchase immediately).

Mexican Hot Chocolate Snickerdoodles!

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

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2 Comments so far
Leave a comment

OMG, I made these last night! Are they totally amazing or what? Totally freaking rad says I. I only made a half batch, but still, they’re almost all gone!

Comment by Melissa Bastian

I know! They are so insanely delicious! I didn’t even know what to do with myself the first time I made them. I’ve made them twice so far, and they barely last 2 days in my apartment!

Comment by Renée




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