Mexican Hot Chocolate Snickerdoodles (Vegan)


I’m telling you, this whole vegan baking thing has had me quite enraptured. Everyone expects a vegan label to automatically imply “faux something” or lacking of flavor. I have tried a handleful of vegan baked goods, and while they are different from “regular” cookies and cakes, they come out quite fantastic in their own right. I am amazed each time.

Ok, I’ll stop bragging about how much I love vegan baking from now on. Just know that eggless, butter-less goods are completely legit and more.

Now on to these brilliant little numbers: Chocolate, cinnamon, sugar, and chewyness… That is what these cookies are packin’ and I love them. There is a hint of cayenne that makes them – well, I wouldn’t call them spicy, but they do have a nice little kick of heat after the initial chococalte, chewy flavors shine threw. And it’s awesome!

I was able to throw the ingredients together rather quickly, and the cookies themselves took no time to bake. The orginal recipe calls for 10-12 minutes in the oven, but I found that a minute or two less makes for chewier, less dry cookies. Try them out! I will surely be making them again and again.

Mexican Hot Chocolate Snickerdoodles (Vegan)
From Vegan Cookies Invade Your Cookie Jar

For the cookies:
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

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 8 to 10 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely

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