Welcome! As a vegan chef, I’m constantly on the lookout for delicious and satisfying plant-based recipes. And when it comes to dessert, there’s nothing quite like a warm, fresh-baked cookie. That’s why I’m excited to share my latest creation with you today – vegan Mexican Hot Chocolate Snickerdoodles!
These cookies are not your average snickerdoodle – they’re infused with rich cocoa powder and a hint of cayenne pepper to give them that classic Mexican hot chocolate flavor. They also have a delightfully crispy exterior thanks to a cinnamon-sugar coating, which contrasts perfectly with their soft and chewy centers.
I know that finding tasty vegan dessert recipes can sometimes be a challenge, but trust me – these cookies are an absolute winner. Plus, they’re easy to make and perfect for sharing with friends and family.
So grab your apron and preheat the oven – it’s time to whip up a batch of these vegan Mexican Hot Chocolate Snickerdoodles!
Why You’ll Love This Recipe
If you’re a fan of rich, chocolatey cookies with a hint of spice, then this vegan Mexican Hot Chocolate Snickerdoodle recipe is an absolute must-try. I guarantee that this mouth-watering dessert will satisfy your sweet tooth and leave you wanting more.
Firstly, the combination of cocoa powder, cinnamon and cayenne pepper creates a unique flavour and aroma that will transport your taste buds straight to Mexico. The chocolatey richness is enhanced by the warming spice of the cayenne pepper, adding just the right amount of heat without overpowering the other ingredients.
Secondly, these cookies are perfect for all occasions. Whether you’re hosting a dinner party or simply treating yourself to something sweet, they’ll impress anyone who takes a bite. The sugar coating adds an irresistible crunch to the soft and chewy texture of the cookie, making it not only delicious but also visually appealing.
Thirdly, this recipe is completely vegan-friendly, meaning that even those who follow a plant-based diet can indulge in these decadent treats without feeling guilty. With ingredients such as almond milk, pure maple syrup and canola oil, these cookies are dairy-free, egg-free and butter-free. You won’t even notice a difference from traditional snickerdoodles – they’re just as delicious!
Lastly, this recipe is quick and easy to make! With only 10 minutes of prep time and 12 minutes in the oven, you can have freshly baked cookies ready in under half an hour. It’s perfect for when you’re short on time but still want to impress guests or satisfy your sweet cravings.
In summary, this Mexican Hot Chocolate Snickerdoodle recipe is perfect for anyone who loves chocolatey treats with a bit of spice. The unique flavour and aroma will leave you craving more while still remaining vegan-friendly. Plus they’re quick, easy and perfect for any occasion – what more could you want?
Here is everything you need to make Mexican Hot Chocolate Snickerdoodles (Vegan):
For the Cookies:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 3 tablespoons almond milk (or any vegan milk of your choice)
- 2 teaspoons vanilla extract
- 1 cup sugar
For the Sugar Topping:
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
For the Chocolate Drizzle:
- 4 ounces vegan chocolate, melted
Make sure to measure your flour using the spoon-and-level method. Also, use room temperature ingredients.
The Recipe How-To
Let’s get started with making these Mexican Hot Chocolate Snickerdoodles! To begin, preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of cayenne pepper.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together 1 cup of sugar, 3 tablespoons of pure maple syrup, and 2 teaspoons of vanilla extract until well combined. Add in 1/3 cup of canola oil and 3 tablespoons of almond milk, and whisk until the mixture is smooth.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry mixture and stir until well combined, forming a soft dough.
Step 4: Prepare Sugar Topping
In a small bowl, mix together 1/3 cup sugar and 2 teaspoons ground cinnamon. Set aside.
Step 5: Roll Dough into Balls
Using your hands, roll the dough into balls that are roughly 1 1/2 inches in diameter.
Step 6: Coat Dough Balls in Sugar Topping
Roll each ball generously in the sugar topping mixture until fully coated.
Step 7: Bake the Cookies
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes until set but still slightly soft to the touch.
Step 8: Let Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious vegan Mexican hot chocolate snickerdoodles as a dessert or snack any time!
Do try out these delightful cookies at home and share your experience with us in comments!
Substitutions and Variations
Ah, the beauty of cooking! Substitutions and variations can make or break a recipe, but they also present opportunities to explore new flavors and ingredients that work for you. Here are some ideas to play with when making these Vegan Mexican Hot Chocolate Snickerdoodles:
– For a gluten-free version of the cookies, use a gluten-free all-purpose flour instead of the regular flour in the recipe. Bob’s Red Mill 1:1 Baking Flour works well in this recipe.
– Feeling fiery? Add more cayenne pepper to your taste to enhance the cayenne kick. Alternatively, you can omit it altogether if you prefer.
– If you don’t have cream of tartar on hand, you can use lemon juice or white vinegar as a substitute. Use an equal amount to replace the cream of tartar in the recipe.
– Want more chocolate flavor? Increase the amount of cocoa powder by 1/4 cup or add 1/2 cup of vegan chocolate chips to the cookie dough.
– To make these cookies even more festive, sprinkle some extra cinnamon sugar mixture on top before baking. You can also add edible gold glitter for some pizzazz.
– If you’re not vegan and prefer regular milk, use dairy milk instead of almond milk in this recipe. You can also use honey instead of maple syrup.
– For a fluffy texture, replace half a cup of canola oil with vegetable shortening. This will create a fluffier texture and give the cookies a slight crunch on the edges.
Whether you’re making substitutions due to dietary restrictions or simply craving something different, remember to experiment and have fun with your creations!
Serving and Pairing
Are you ready to experience a hot and hearty dessert that’s full of flavor and perfect for any season? These vegan Mexican Hot Chocolate Snickerdoodles are what you’ve been waiting for! The delicate blend of cinnamon, cocoa powder, cayenne pepper, and pure maple syrup provides the right balance of spicy and sweet, making these snickerdoodles a crowd-pleaser.
Serve them with a hot cup of vegan Mexican hot chocolate or coffee for an indulgent and satisfying experience. Trust me; you won’t regret it! But, if you’re not in the mood for something warm, try pairing them with a refreshing glass of almond milk or your preferred non-dairy beverage.
As far as presentation goes, the Mexican Hot Chocolate Snickerdoodles look stunning with their sugar topping, which adds texture and shine to the cookies. Arrange them on a plate or tray, dust some cocoa powder on top for extra glamour, and leave them out for everyone to grab.
These cookies also make fantastic options for potlucks, gatherings, picnics or simply for your afternoon snack at home. You can pack them in your cookie jar or store them tightly wrapped in freezer-friendly bags in your refrigerator or freezer.
One tip: If you’re serving these snickerdoodles after being refrigerated overnight or frozen it for extended periods, allow them to come to room temperature before serving. This step will help bring out all the flavors and aromas.
Overall, these vegan Mexican Hot Chocolate Snickerdoodles are versatile and convenient for all sorts of occasions. So go ahead and enjoy every bite!
Make-Ahead, Storing and Reheating
Oh no! It’s the morning after your fabulous vegan Mexican Hot Chocolate Snickerdoodle feast, and you’re left with a mountain of leftover cookies. What on earth do you do now? No need to fret, my friend. Fortunately, these cookies can be stored well for several days.
To make it easier to prepare in advance or for large gatherings, the dough can be made ahead of time and stored in the fridge for up to a week. Form the dough into balls beforehand and flatten them slightly. Then just pop them into a Ziploc bag or an airtight container until you’re ready to bake them.
Once the snickerdoodles are baked to perfection, allow them to cool completely before storing or serving. When it comes to storing, they should remain fresh at room temperature in an airtight container for up to 5 days but try not to stack them on top of each other. Alternatively, pop them into the fridge for up to two weeks, maintaining freshness with cling wrap or aluminum foil.
If you have any leftover snickerdoodles that you want to reheat but still maintain their texture and flavor, follow these tips:
1) Allow the cookies to come up to room temperature before reheating
2) Heat each cookie in the microwave at 5-second intervals until warm.
3) Or if you prefer crispy treats, reheat your cookies by placing them in a preheated oven (350°F/177°C) for four minutes.
Remember, presentation is crucial when serving your snickerdoodles – they should look as amazing as they taste! So when reheating or serving leftover Mexican Hot Chocolate Snickerdoodles, sprinkle a little cocoa powder over the top and garnish with fresh berries or chocolate chips – it will add a colorful flourish and turn these already delicious cookies into works of art.
Tips for Perfect Results
In order to achieve the utmost deliciousness in your Mexican Hot Chocolate Snickerdoodles, there are a few tips that I recommend following. These simple tips will enhance the flavor and texture of your cookies, and ensure that they turn out perfectly every time.
First and foremost, it’s important to accurately measure out all of your ingredients. Baking is a precise science, and even a slight deviation from the recipe can have major consequences on the final product. Use measuring cups and spoons for dry ingredients like flour, sugar, and cocoa powder. Use a liquid measuring cup for wet ingredients like milk and maple syrup.
Additionally, make sure all of your ingredients are at room temperature before beginning the recipe. This will help them blend together more smoothly and evenly, creating a nicer texture in your cookie dough.
When creaming together your sugar and oil, take some time to really whip it up until it’s light and fluffy. This creates air pockets in the dough which helps to give the cookies their signature texture.
To get those perfectly shaped cookies, use a cookie scoop or spoon to portion out the dough before rolling it into balls. This will ensure that they’re all uniform in size and will bake evenly.
Lastly, be sure not to over-bake your snickerdoodles. Keep an eye on them as they cook – when you see cracks forming on top but the edges are still slightly soft, take them out of the oven. They’ll continue to cook a bit as they cool down outside of the oven.
By following these tips, you’re sure to impress yourself with bakery-worthy Mexican Hot Chocolate Snickerdoodles! Enjoy every bite of their gooey chocolate cinnamon goodness.
As we wrap up this recipe article, you may have some burning questions about these Vegan Mexican Hot Chocolate Snickerdoodles. Don’t worry; I’ve got you covered! Below, I’ll address some of the most common questions that I receive regarding these cookies. So, let’s dive right in and get your questions answered!
Why is cream of tartar used in snickerdoodles?
In order to help snickerdoodle cookies rise during baking, cream of tartar is often used as an acidic ingredient to activate the baking soda.
What is snickerdoodle hot chocolate?
This particular drink from Starbucks, called the Snickerdoodle Hot Cocoa, is a delightful combination of white chocolate sauce, steamed milk, and cinnamon dolce syrup. It is also garnished with whipped cream and an added sprinkle of cinnamon dolce.
What ethnicity is a snickerdoodle?
According to The Joy of Cooking, it is believed that the snickerdoodle cookie has roots in Germany and the name may have been derived from the German word Schneckennudel, a type of schnecken pastry popular in the Palatine region.
Why are my snickerdoodles flat and crispy?
Have you noticed that your cookies never seem to turn out right, no matter what recipe you try? The culprit could be your oven. If it’s too hot, your cookies will come out flat every time. This happens because the butter in the dough melts too quickly in the heat, causing the cookies to spread out before they’ve had a chance to set.
In conclusion, these Mexican Hot Chocolate Snickerdoodles are the perfect dessert for any occasion. From their rich chocolate flavor to the warm cinnamon and cayenne kick, these cookies will leave you wanting more. Not to mention, they are 100% vegan, which makes them a wonderful addition to any plant-based diet.
With the right ingredients and some helpful tips, anyone can make these delicious treats at home. So why not treat yourself to some vegan Mexican hot chocolate snickerdoodles tonight? Whether it’s for a special occasion or just a mid-week pick-me-up, these cookies are sure to satisfy your sweet tooth.
So head to your kitchen, preheat your oven, and get ready to indulge in one of the best vegan desserts out there. Give this recipe a try and let us know what you think. Happy baking!
Mexican Hot Chocolate Snickerdoodles (Vegan) Recipe
For the topping
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
For the cookies
- 1/2 cup oil (canola is specified in the book, but any neutral oil will do)
- 1 cup sugar (I used unrefined cane sugar)
- 1/4 cup pure maple syrup
- 3 tablespoons non-dairy milk (I used vanilla oat milk)
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (I used more vanilla as I could not find it)
- 1 2/3 cups flour (I used spelt flour)
- 1/2 cup unsweetend cocoa powder (I think carob powder would work well, too)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (or try chili powder)
- Mix the topping ingredients on a large dinner plate. Set aside.
- In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
- Add the extracts.
- In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
- Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
- Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
- Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.