Mexican Hot Chocolate Snickerdoodles (Vegan) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. Ingredients:
1/3 cup sugar |
1 teaspoon ground cinnamon |
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) |
Directions:
1. Mix the topping ingredients on a large dinner plate. Set aside.
2. 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.
3. Add the extracts.
4. 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.
5. 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.
6. Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
7. 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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