Mexican Hot Chocolate Snickerdoodles Vegan Recipes

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MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)



Mexican Hot Chocolate Snickerdoodles (Vegan) image

These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.

Provided by Lalaloula

Categories     Dessert

Time 22m

Yield 24 cookies

Number Of Ingredients 14

1/3 cup sugar
1 teaspoon ground cinnamon
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)

Steps:

  • Mix the topping ingredients on a large dinner plate. Set aside.
  • 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.
  • Add the extracts.
  • 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.
  • 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.
  • Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
  • Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.

CHOCOLATE SNICKERDOODLES



Chocolate Snickerdoodles image

This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.

Provided by rhancox

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 26m

Yield 50

Number Of Ingredients 10

1 ½ cups white sugar
1 cup shortening
2 eggs
2 cups all-purpose flour
¾ cup cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
  • Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
  • Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
  • Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
  • Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g

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