Mexican Hot Chocolate Snickerdoodles (Vegan) Recipe

Name: Mexican Hot Chocolate Snickerdoodles (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the topping; 1/3 cup sugar; 1 teaspoon ground cinnamon; 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)

Servings: persons

For the topping
1/3 cup sugar
1 teaspoon ground cinnamon
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)

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 180u00b0C/350u00b0F 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.

791

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the topping, 1/3 cup sugar, 1 teaspoon ground cinnamon, For the cookies, and more.

Yes, Mexican Hot Chocolate Snickerdoodles (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Hot Chocolate Snickerdoodles (Vegan)

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