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Mexican Hot Chocolate Snickerdoodles (Vegan)

Mexican Hot Chocolate Snickerdoodles (Vegan) Recipe

These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.
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Prep Time 10 mins
Cook Time 12 mins
Servings 24 cookies
Calories 130.3 kcal

Ingredients
  

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)

Instructions
 

  • 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.

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Nutrition

Serving: 769gCalories: 130.3kcalCarbohydrates: 21.2gProtein: 1.3gFat: 5gSaturated Fat: 0.8gCholesterol: 0.3mgSodium: 52.3mgFiber: 0.9gSugar: 13.2g
Keyword < 30 Mins, Christmas, Cookie and Brownie, Dessert, Easy, Egg-free, Free Of..., Lactose-free, South American, Vegan
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