I LOVE Mexican hot chocolate dark, rich & spicy! And who doesn't LOVE a chewy snickerdoodle? With this recipe the best of both collide in your mouth! You will love this vegan chocolatey goodness!!!
Vegan Mexican Hot Chocolate Snickerdoodles
Ingredients
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
2 teaspoons vanilla extract
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 cup cinnamon sugar (1/2 c sugar mixed with 1tsp cinnamon)
Directions
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
In a medium mixing bowl, whisk together the oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Then roll them in the cinnamon sugar. With fingers slightly flatten into 2 inch discs. Transfer to baking sheet at least 2 inches apart.
Bake for 10 minutes. Remove from oven and let cool for 5 minutes, then immediately transfer to a cooling rack to cool completely.
Makes 4 dozen cookies
Enjoy with a glass of your favorite non-dairy milk!! Thanks to The PPK for the inspiration behind this fabulous cookie!
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