Mexican Hot Chocolate Snickerdoodles (Vegan)

Total Time
Prep 10 mins
Cook 12 mins

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 Nutrition

  • For the topping

  • 13 cup sugar
  • 1 teaspoon ground cinnamon
  • For the cookies

  • 12 cup oil (canola is specified in the book, but any neutral oil will do)
  • 1 cup sugar (I used unrefined cane sugar)
  • 14 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 23 cups flour (I used spelt flour)
  • 12 cup unsweetend cocoa powder (I think carob powder would work well, too)
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 12 teaspoon ground cinnamon
  • 12 teaspoon cayenne pepper (or try chili powder)


  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.


Most Helpful

I baked these several times in the last month. People were amazed that they were vegan and several asked for the recipe. My variations: I used almond milk, doubled the vanilla (no chocolate extract in my pantry), used regular all-purpose flour, and used powdered chipotle peppers for the heat. The dough was easy to work with afterI let it sit in the fridge for 30 to 60 minutes before scooping. The resting was not in the recipe, but it seemed to let the flour hydrate a bit and made the dough easier to scoop and shape into balls. For one batch, I made the dough the night before and baked them the next morning. They were terrific so you can do this as a time saver on baking day. And, don't forget to flatten them. I forgot to do so with one sheet and they did not bake quite as well (though, they were still tasty).

DavidInChicago January 07, 2016

Absolutely wonderful! I made these for my Christmas Goody Box for DS and I have to say that after tasting one I nearly changed my mind about giving them away. If I had of used Splenda in place of the sugar he would never have known, lol. They came out with a great texture and very addicting taste. He really loves hot spice so I fully expect that little wonders will be well loved. Thanks Loula :D

Annacia December 18, 2010

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