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.
SUCCESS! Gone within 24 hrs.
Word to the novice baker (like myself): stir the flour into the wet mixture by hand. I know this seems obvious but it didn’t occur to me until after I freaked out about the dough being too dry and crumbly from stirring it with a wooden spoon. Franatically, I added another tablespoon or so of almond milk making the dough too moist/sticky.
Still the cookies came out with a crispy outside and chewy inside. However, only the edges of the cookies crackled, not the center. Is this because I substituted white whole wheat flour for all-purpose? Hmmm.
Next time I make these I’ll add an additional .5 teaspoon of ancho/chipotle chili powder. (For this batch, I used a blend of cayenne and ancho chili powder for additional flavor to complement the heat).
SO DELICIOUS! and easy! I followed the recipe exactly, except for not having chocolate extract (doubled vanilla as directed) and they are simply scrumptious and so easy to make. My 4-year old said they were too spicy but it didn’t keep him from gobbling his all up. Next time I’ll use 1/4tsp cayenne for his sake, but I love the kick. Can’t wait to try them on my family tonight!
Thank you so much. The cookies are great. My boss made them for our team, I can’t wait to try it on my family. I know my husband will love them.
These are fantastic! I’ve made them twice and will make them again. The first time I made them, they tasted aweseme but were too hard so the second time I took them out earlier. And I added extra cayenne!! So, they are the cookie that bites back. ha ha. Everyone loves them and they were very easy so they will be a mainstay in my repertoire!
Superb and I just love that spicy after taste! I didn’t have any alternative milk around and so I substituted strong coffee instead, which I think helped to boost the chocolate flavor. Also, I think the baking time is more like 6-8 minutes, to keep them chewy once cool. In fact, I find they actually taste better too after fully cooling. Thanks!
Sooooo good.
Made these about half an hour ago and they were delicious.
I’m a big fan–I have your Veganomics and Vegan Cupcakes books, and the recipes have all produced great results. But I made these cookies last night, and they were WAY too sticky to roll when made according to the recipe–the dough looked more like brownie batter. I added about 1/2 cup additional flour, which yielded a soft but pliable dough, and the results were excellente. If you need a test kitchen in the future, I’ll volunteer.
I just pulled these out of my oven about half an hour ago – they are soo delicious! I love that spicy surprise at the end 😉
My cookies did not spread out like yours did. Not sure why – but they taste great so it doesn’t really matter.
Thanks!
Just made these for my 35 birthday breakfast! I can’t wait to eat them with my cup of coffee! HAd one the other day from a friend sooo good! MAde them with Barley flour for my wheat free son. OH yum can’t wait! OH YEAh got your cupcake book for my birthday too!!
I couldn’t even consider becoming vegan without your recipes. I thought I would have to give up my beloved baking when I changed my diet (there are some scary vegan cooks out there) but with specifically your cookbooks, my favorite past time can continue. My omnivorous husband and daughter love your stuff too! thankyouthankyouthankyou
Bliss! Made these this evening & they rock! I’m a Portuguese girl & I LOVE heat (with & w/o chocolate). I found them to have a bit too much bite (they weren’t too hot, I would just prefer more of a balance between the sweet & the heat. I really loved that it (the heat) stayed at the back of my throat, but I think they’d be a bit better if I turned it down a notch next time) but I WILL make them again! Used high quality, raw cacao, and the chocolate extract (actually, ALL of the ingredients were high quality…co-op’s rule!). Best tasting AND looking snickerdoodles ever! Thank you!
Lovely!! There is cookie life after butter! I can’t wait for my youg’uns to taste these. And they are absolutely beautiful. I used choco soymilk instead of almond and I am hooked.
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Food orgasm! These are awesome. Thanks Isa – Awesome recipe as usual.
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Best cookies I have ever tasted! First chocolate, then a pure kick of fire. Thank you!
I just made these and they are SO DELICIOUS! You’re right that I had most of the ingredients in my kitchen already, but I made a few substitutions:
Chocolate liqueur = chocolate extract
Smushed up red pepper flakes = cayenne pepper
Gross fake maple syrup = awesome expensive maple syrup (and I used less sugar to compensate)
They’re like crunchy, chewy, delicious fudge cookies. You’re right that the chocolate isn’t covered up by anything! So good.
I used my baking stone instead of a cookie sheet with parchment paper and they turned out perfectly! Thanks for the recipe. 🙂
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I made these last night and they were an instant hit with my husband. I took them into work today (so I wouldn’t eat them all myself) and everyone loved the spicy surprise. Thanks for the great recipe. I’m looking forward to trying some of your others!
woah these are so good! even my roommate ate these and he hates most sweets and almost all vegan things. crazy good.
I just made these, and the flavor is awesome! I had to use carob powder because I was out of cocoa, but I will be making these again once I get cocoa powder. I also used chili powder in place of cayenne, because I am not one for lots of spice. I do have one question. When I made these, they didn’t get any bigger than when I originally pressed them to put them on the cookie sheet, and also, they didn’t ‘crackle’ on the top. Does anyone have any suggestions as to why that is? Anyway, they were still awesome, thanks for the recipe!
Got this cookbook for my birthday and I just made these cookies tonight. They are awesome!! Can’t wait to try something else!
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Just made these to share with my vegan husband and they are fantastic! I substituted molasses for maple syrup because I just couldn’t bring myself to cough up the money for the maple syrup. I was worried this would mess them up, but they turned out just superb and we can’t taste the molasses. The way I accounted for the differing sugar contents and thicknesses of molasses and maple syrup was that I put 3 TB molasses with 1 TB water. (4 TB = 1/4 cup). Great recipe! I am going to get the book soon.
I just made these and they are FUCKING AWESOME!
Thanks!!
I just made these and they are fantastic!! They are a very unique cookie and I think the cayenne is a must – it makes them taste like something really special. I used Ghiradelli unsweetened cocoa which has a good distinct flavor that works well with the spices. I used soymilk as I didn’t have almond milk but other than that I stayed faithful to the recipe. Also they’re sooooo pretty!
These are my boyfriend’s all time favorite cookies. Every time I bake something else, he asks if I can make these, too. I also made them for one of my classes and everyone loved them. I like to call them Aztec Snickerdoodles because I think it sounds more exciting/is shorter. Thanks for such a recipe!
Lovely! I used piloncillo (brow sugar) and doubled the amount of cayenne. Sooo yummy! I like Shandra’s idea for a name.
I just made these and they’re so good! I made them with carob powder instead of cocoa. I like how they look and taste! It has a nice kick in the end. 🙂 Here is my take:
http://www.vegtaste.com/pages/posting.php?articleId=355
Made these for my (nonvegan) dad and he said “these are the best cookies I’ve ever eaten!”
I just made these and they are DELICIOUS! I’m mailing them to friends for Christmas presents. Everything I’ve made from this site has turned out wonderfully- thank you so much for sharing these recipes. I’ve already added your cookbooks to my Christmas list:)