Mexican Hot Chocolate Snickerdoodles (Vegan)

READY IN: 22mins
Recipe by Lalaloula

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.

Top Review by Rebecca T.

Fudgy chocolate cookies with a surprising kick! And they are so fast to make: no mixer, no creaming butter, just mix them by hand in 1 bowl with the cinnamon sugar for rolling in another and you are done. The hardest part for me is not eating the dough (which is NUMMY!) These cookies get me raves every time I make them! (They are even better with a big glass of milk!)

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.

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