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
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.
Sprung On Food 
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