Sunday, July 21, 2013

Mexican Hot Chocolate Snickerdoodles (vegan)

I've been making many tasty things in the past few weeks, but I haven't been diligent about taking photos and posting.  Too busy eating, I suppose.  Oops.  My apologies, dear Reader(s)!

However, I do have this recipe for you, and it's great.  A simple cookie that's a twist on a classic, and it just so happens to be vegan.

When you first bite into it, you taste chocolate, "oh, how nice..." and then the creeper cayenne comes in with a bit of heat for a surprise.

After eating a cookie or five two, it dawned on me what the perfect beverage would be to accompany them - horchata!  Luckily, I happened to have some on hand, and the cool, cinnamon-laced rice drink was absolutely wonderful after the depth and kick of the cookies.  I don't have the recipe posted for that quite yet, but I will - promise!

Mexican Hot Chocolate Snickerdoodles
(from Vegan Cookies Invade Your Cookie Jar)
Makes 2 dozen cookies

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.


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