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    You are in: Home / Recipes / Mexican Hot Chocolate Snickerdoodles (Vegan) Recipe
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    Mexican Hot Chocolate Snickerdoodles (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Lalaloula's Note:

    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.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    For the topping

    For the cookies

    • 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. 1
      Mix the topping ingredients on a large dinner plate. Set aside.
    2. 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. 3
      Add the extracts.
    4. 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. 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. 6
      Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
    7. 7
      Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.

    Ratings & Reviews:

    • on December 18, 2010

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Hot Chocolate Snickerdoodles (Vegan)

    Serving Size: 1 (769 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 130.3
     
    Calories from Fat 44
    34%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.2 mg
    0%
    Sodium 52.3 mg
    2%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 13.2 g
    52%
    Protein 1.3 g
    2%

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