Mexican Hot Chocolate Snickerdoodles

image (17)

This weekend, I had an urge to do some baking. I wanted to use some things I already had. I had a whole tub of cocoa powder that I never use, and a little too much almond milk left. Since I don’t really keep eggs or dairy in the fridge at all times, I figured I’d find a vegan recipe. I came across a recipe for Mexican Hot Chocolate Snickerdoodle cookies from This Rawsome Vegan Life

Here’s what you’ll need: 

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 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 the oven to 350F. Line a large baking sheet with parchment paper. Mix the topping ingredients (cinnamon and sugar) together on a flat plate and set aside.image (18)
In a medium mixing bowl, mix together the oil,  sugar, syrup, milk and extracts.image (19)
Sift in the remaining dry ingredients. Once all the ingredients are added, you’ve got a pliable dough.
image (20)
Roll the dough into walnut sized balls. Pat those into the sugar topping to flatten into roughly 2 inch discs. Transfer to the baking sheet, sugar side up, at least 2 inches apart. Bake for 10 to 12 minutes. Then, let them cool for 5 minutes.image (21)
My personal tips after making the cookies:
To get more kick, I would recommend doubling up on the cayenne so you really get a little heat. 
Also, check in on the cookies at 8 minutes, they may be done at that point depending on the oven’s strength.
You can find the original recipe HERE.
Recipe-friendly version:

Here’s what you’ll need: 

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 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 the oven to 350F. Line a large baking sheet with parchment paper. Mix the topping ingredients (cinnamon and sugar) together on a flat plate and set aside.

In a medium mixing bowl, mix together the oil,  sugar, syrup, milk and extracts.

Sift in the remaining dry ingredients. Once all the ingredients are added, you’ve got a pliable dough.

Roll the dough into walnut sized balls. Pat those into the sugar topping to flatten into roughly 2 inch discs. Transfer to the baking sheet, sugar side up, at least 2 inches apart. Bake for 10 to 12 minutes. Then, let them cool for 5 minutes.

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One thought on “Mexican Hot Chocolate Snickerdoodles

  1. Pingback: Sexy Moxie Mama’s DIY Coffee Syrups | Sexy Moxie Mama

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