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    Home » Recipes » Dessert Recipes

    Vegan Mexican Hot Chocolate Snickerdoodles

    Modified: Jun 30, 2019 · Published: Sep 18, 2012 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    I saw this recipe and just had to try it. I didn't even realize they were vegan until I read the recipe. These are really nice - and go big...don't skimp on the cayenne! The kick is great...it kind of sneaks up on you. Plus the warmth from the cinnamon...yum! I used almond milk for this, and they were a big hit with everyone who tried them. I ended up with 40 cookies from this recipe - not 24 like the recipe estimated.

    Vegan Mexican Hot Chocolate Snickerdoodles

    Mexican Hot Chocolate Snickerdoodles
    Culinary in the Country (Adapted from Vegan Cookies Invade Your Cookie Jar)

    For the cookie dough

    1 ⅔ cups all-purpose flour
    ½ cup Dutch process cocoa powder
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    ¼ to ½ teaspoon cayenne pepper
    ¼ teaspoon salt
    ½ cup canola oil
    1 cup granulated sugar
    ¼ cup pure maple syrup
    3 tablespoons soy, almond or regular milk (if using regular milk, the cookies won't be vegan)
    2 teaspoons vanilla

    For the sugar coating

    ⅓ cup granulated sugar
    1 teaspoon cinnamon

    To prepare cookie dough

    Preheat oven to 350 degrees.

    In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

    In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

    To prepare sugar coating

    In a shallow dish, stir together sugar and cinnamon.

    Roll dough into walnut sized balls, then gently flatten each ball into a 2" disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2" apart.

    Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack - let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

    Makes about 24 cookies.

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Ann-Katrin

      December 08, 2013 at 12:05 am

      WOW, looks very good and a bit different. Will definitiely try them, as soon as possible!

      Reply
    2. Madzielle

      February 17, 2024 at 12:19 pm

      I've been making this recipe for years! Truly a good one to make again and again! Thank you!

      Reply
      • Ashley

        February 22, 2024 at 11:58 am

        So glad you've been enjoying these, Madzielle!

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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