This recipe is amazing. The cookies are the perfect little crisp on the outside but completely soft and chewy. And the taste! First you get the chocolate flavor and then ever so slightly you get that cayenne spice. So good.
Vegan Mexican Hot Chocolate Snickerdoodles:
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 baking sheet 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. Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
***I added a couple teaspoons of flour to make the dough a bit stiffer. I also rolled the balls of dough in the topping, rather than flattening them out into discs. Like I do with regular snickerdoodle cookies. They all looked great.
***I found this recipe here: Post Punk Kitchen.