Mexican Hot Chocolate Snickerdoodles (Vegan)

Recipe by Lalaloula
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READY IN: 22mins
YIELD: 24 cookies
UNITS: US

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)
  • 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)
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DIRECTIONS

  • Mix the topping ingredients on a large dinner plate. Set aside.
  • 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.
  • Add the extracts.
  • 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.
  • 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.
  • Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
  • 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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