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.
OMG – just made these on a whim since it was snowing out… AMAZING!
oh my word. these are unbelievable. It may just be that I’m overly emotional right now, but I think I teared up a little bit when I took my first bite. I’ve recently gone vegan and am taking them to a cookie exchange tonight. Everyone has been “worried” about the vegan contribution to our annual exchange. I’m not going to tell them which are vegan until they try them and discover they’re the world’s best cookie! Let’s see them complain about me being a vegan now!
thank you thank you thank you!
These look so luscious. I’m going to add crushed candy canes and bring them to work as a Christmas treat – show off some vegan indulgence! Thanks Isa!
Agree with the awesomeness of these.
Chipotle Powder is awesome, too. I changed the name when talking to co-workers about these wonderful cookies ( I always do that it seems with recipes ) “Mayan Snickerdoodles”
Was making these for xmas as we’re just doing the “Eat, Drink and be very Merry” for the holiday. So I stressed when I had a hard time finding the chocolate extract. (Not enough time to order it online) Isa is correct that Kitchen Kaboodle carries it. I work at a grocery store in Portland, OR which caters to supporting the local farmers, vendors and such and we just quit carrying it. Oh noz!
Now everyone wants to come over to my house for the holidays because we’ll be having a great time without the consumer nightmare crud. However, after the holidays I’m definitely getting the cookie cookbook with a Powell’s giftcard I got from a secret santa 🙂 I just have the Vegan with a Vengeance and it’s awesome!!! I’m non-dairy due to horrific ear injury from all the ear infections from milk and milk products. Vertigo and loss of hearing. Now I just have to learn how to convert my two infamous cheesecake recipes over to non-dairy.
Thank you so much Isa!
Can I make this recipe work with Dutch process cocoa? It’s what I have, and what my co-op sells in bulk so I’d vastly prefer to use it if possible. Would I leave out the baking soda? Substitute baking powder instead? Or leave in the baking soda and add in an acidic ingredient like vinegar?
I make these cookies fairly often and the texture is just to die for.
This Christmas, I decided to omit the spices and add peppermint extract (~2 tsp.) AMAZING! An extra heavy roll in sugar gave them a snow-capped look and they were a huge hit!
I just made these for the first time. I’m completely hooked!!!! I’ve decided I’ll make them to take for my next shout at work when it’s my b’day. SO delicious!!!!! Now I just have to stop eating them every time I go into the kitchen!! 🙂 🙂
I made these last night and wasn’t thrilled. I followed the recipe but ended up with really mushy and oily dough. I added flour a little at a time make the dough pliable enough to handle and ended up adding almost an extra cup. In the end they baked OK, but weren’t as amazing as I had hoped for.
Oh my GOD, IsaChandra, these are insanely good. I went vegan last fall, and though I’ve been enjoying feeling much healthier, let’s face it, women need warm chocolate cookies. It’s like oxygen. I haven’t had any luck with vegan cookies until I tried this recipe, and I was beginning to give up hope. Thank you for restoring my faith in delicious vegan goodness. You should be awarded a Nobel Prize for awesomeness.
OMG, Sooo good! It’s the cookie that keeps on giving with that nice warm heat of the Cayenne after the awesome chocolateness and cinamon…MMmmMM
I’m hooked on these! 😀
Have to say I’m so sold on getting this book. I’m not a cupcake person, but was super excited when I saw this new cookbook. I’m a cookie monster. These look so awesome too. Have, have, have to make them. Thankyou so much for getting this book out for us Monsters.
BTW, just made these and Oh My. I used turbinado sugar, and molasses instead. So good. My mom is raving about them. I absolutely love snickerdoodles and these just hit the spot. To all my fellow cookie monsters, you must try these. Can not wait to buy the book.
Made these a little while back and brought them into my office. I’m not vegan, but trying to be more health-conscious and wanted to see how good these could taste – I LOVE me my Mexican hot cocoa, all the time. Gotta say, these were absolutely DELICIOUS and everyone in my office who tried one complimented on how good they were. They could not believe they were vegan either.
The only bad thing about this recipe? The cookies are gone in less than a day!! Next time I will double the recipe, they are just too good. 😀
Made these to give out to my friends on Valentine’s Day. They are chocolate-y perfection!!!! And so easy.
Amazing! Just finished off two of them fresh from the oven with my little one. I’m pretty sure she would eat the whole pan if I let her. In fact, she just asked for another one as I typed that last line. Thanks for sharing!
I finally made these! I could have done with a bit more kick, so I’ll use a little more cayenne next time. Either way, I loved them!!!!!
These are fabulous, thank you so much! Mine seemed a little crunchy, but people liked ’em that way. They were beautiful too, and so interesting!
Oh my I am such a chocoholic and those cookies look amazing, cant wait to try this recipe, thanks
Those cookies look delicious, what a great recipe
Yum! I quartered the cayenne and they still packed quite a kick!
I just replaced the almond milk with apple butter (like to cut back on the dairy subs). Perfect!
those cookies just look too delicious, nice recipe
Just made these and I think I overcooked them, they are a bit crunchy, after 12min in the oven they still seemed really floppy so I left them for another couple of minutes. They taste amazing though, you don’t notice the cayenne immediately, but by the end of the cookie you do! I hope my friends are impressed, even if they are a bit hard.
Yes, gotta be careful with cookies! They should always appear underbaked, if they appear totally done then they are actually underdone.
I hadnt seen the video, and followed the recipe. I used half the cayenne and they were still pretty spicy! Also, I did not know how much to pat them. Mine ended up on the thin side and didn’t crackle and were more like a ginger snap. Flavor still awesome though! Looks like you start out with a ball and then just barely flatten so each cookie stays pretty thick before baking – just thought maybe you could include a thickness in the written instructions – say a cm thick or something!
Made these for my daughter to take in during a presentation on vegan lifestyle!
Thank you thank you thank you.
I’m missing home (South Texas) and these were really perfect. SO GOOD and spicy enough that i’m not trying to eat the whole batch of cookies at once! Haha.
Bestest cookies ever!
I doubled the cayenne and cinnamon, used almond extract instead of chocolate and sea salt instead of the sugar topping. SO good!!
Delicious! I used about 1 T. soy creamer + 2 T strong coffee instead of just non-dairy milk and agave instead of maple. Thanks for the recipe!
Oh My God!!!! These were sooooo GOOD. My son and I made them together and we had to substitute molasses for the maple syrup. I also cut the cayenne in half. They are so awesome! I can barely describe the awesomeness. It’s a brownie, meets gingersnap, meets snickerdoodle. THANK YOU for your amazing recipe which will be in our household often.