OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. And I blather on about the Aztecs and autumn a bit in the video so I won’t overdo it here. But let me just say that they are one of my absolute favorites in the book, you probably already have all the ingredients, and I hope you make them!
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
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
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together 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. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
These smell amazing! Can’t wait to eat. Mmmm
These are SO good! Yum!!! I followed the recipe to a T, with the exception of adding a little extra cinnamon.
I bet one of the high street chains is going to rip off your recipe… watch this space!
SUPERB!
Souds delicious! Gonna give it a try for sure!
I just made these for my son to take to a church leadership meeting. He’s always complaining about me feeding him “rabbit food” but he ate half the cooking before leaving home. Who’s the rabbit now??!! Just saying, these cookies are seriously awesome! Keep the great recipes coming.
These cookies are the bomb. They come out consistently perfect every time and are so good I get requests for them from my non-vegan family members. In fact, my grandma is sick right now and hasn’t been eating much, but she specifically asked for these cookies. Just whipped up a batch to bring to her, ’cause who can say no to grandma?
http://whoneedssalad.com
Just wanted to express my gratitude for your wonderful, magical recipe! I made these like 7 years ago and took them to work. They disappeared fast and gained me some popularity! Ha!
Now I a little one in kindergarten and needed something fancy and showy to bring to her school’s fall fundraiser. I know this is going to be a hit! And vegan sells well here on the Oregon Coast. Woohoo!!! I can’t wait to eat them either. Wish me luck, I’m tripling the recipe and going to make little baggies tied with ribbon (2-3 cookies each). Yum.
Thank you again very much.
My non-vegan family requested these as my contribution to our Thanksgiving meal. I’ve been making them for years, and they’re great every time.
I made the recipe as is (at 13 min), and they turned out so damn good! I had to stop myself from eating the whole tray. Can’t wait to make these again and again and experiment with little tweaks, and of course to show them off as an example of stellar vegan baking to skeptical friends and family! THANK YOU ISA!!!
I’ve been making these for a few years and never thought to try sifting the ingredients all at once and stirring then, vs sift in each dry ingredient, mix, sift next. I’m so nervous to ruin a perfectly good thing but curious if anyone else has tried that? Or maybe a food scientist or more experienced baker knows why to mix each dry ingredient in after sifting vs mixing in all dry ingredients at once?
When does topping mix get added?
Hello,
The topping mix is added in the last step before baking.
After you’ve rolled the dough into walnut shaped balls, you then press the balls of dough into the topping mix, one by one. You’ll get a round flat cookie shape which you then place, topping side up, on the cookie sheet. Bake, cool, then you have fresh baked Mexican Hot
Chocolate Snickdoodles!
Hope this helps
I usually sift them all in together and haven’t noticed anything off – it’s been a while since your post so guessing you may have already tried this, too!
I originally found this recipe about 5 years ago and keep coming back to it again and again! These are hands down my favorite cookie and they are so easy to make. Vegans and non-vegans go crazy for them. The dark chocolate flavor mixed with the cinnamon and spice, and the perfect snickerdoodle texture make the irresistible!
Thank you for making this recipe!
I have been making these cookies for 3 years now but the last 4 times I have made them they haven’t spread and I’m super bummed out. I haven’t changed a thing since the beginning! Any ideas on why this could be happening? It’s mostly and aesthetic thing, I love them nonetheless xo
Wow, amazing recipe. I never get tired of baking so adding this recipe to one of my favorites.