Wednesday, December 22, 2010

Mexican Hot Chocolate Snickerdoodles


I'm turning into my mother. But this isn't necessarily a bad thing, especially since she's quite the cookie baker.

I'm usually the pie queen around Christmas, but this year, I decided to bake a variety of cookies- some of the classic Italian recipes I've always known, as well as some vegan varieties. When I found a recipe for Mexican hot chocolate snickerdoodle cookies on the Post Punk Kitchen, I knew they'd be ridiculously delish, and that I had to share this with my readers!

Spicy chocolate is my fave dessert flavor combo, and the gentle heat you'll feel once you finish chewing your cookie is perfect for a cold winter night. Dip these babies in some soy milk or make a vegan ice cream sandwich... that vegan cinnamon snickerdoodle ice cream I raved about deserves more than just apple cider.
Makes about 2 dozen cookies. Thanks to Isa Chandra Moskowitz for yet another amazing cookie recipe. I can't wait to see what else is in her cookie book, Vegan Cookies Invade Your Cookie Jar.

The Whats:

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


The Hows:

1) Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

2) Mix the topping ingredients together on a flat plate. Set aside.

3) 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.

4) 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. 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

2 comments:

Marlon @MeInTheBalance said...

Mmm... Those look so good. I'm going to have try to baking them when I return home. Thanks for sharing the recipe!

The Friendly Veg said...

Thanks Marlon! :)