Mexican Chocolate Snickerdoodles

I finally got around to making my first recipe from Vegan Cookies Invade Your Cookie Jar! I made these Mexican Chocolate Snickerdoodles! These cookies have a unique cracked cinnamon, sugar top and a spicy kick following their sweet chocolate flavor.

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Mexican Chocolate Snickerdoodles

vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

Ingredients:

  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 Tbsp nondairy milk
  • 2 tsp vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne

Preheat oven to 350*F. Mix 1/2 cup sugar and 1 tsp cinnamon and spread on a dinner plate. In large mixing bowl mix oil, 1 cup sugar, syrup, and milk with a fork. Mix in vanilla extract. Sift in the remaining ingredients. Mix until dough is pliable. Roll the dough into walnut sized balls and pat the dough onto the sugar/cinnamon plate to flatten it into a 2-inch discs. Transfer the dough balls to a baking sheet covered in parchment paper sugar side up (sticky, non-sugar side down) about 2 inches apart. Bake 10 minutes, remove and let cool on wire rack.

The cayenne pepper in these cookies was definitely unique, but a little too spicy for my liking. I also overcooked some of the cookies, so next time I may pull them out of the oven a little sooner so that they stay soft. If you’re looking for a delicious cookie that is unlike any other, give these Mexican Snickerdoodles a try!

Comments

  1. I love to make mexican hot chocolate but have never thought of incorporating it into cookies. Snickerdoodles are my favorite so combining the two is perfect, thanks.

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