September 16, 2009

Mexican Hot Chocolate Snickerdoodles

by IsaChandra

OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. And I blather on about the Aztecs and autumn a bit in the video so I won’t overdo it here. But let me just say that they are one of my absolute favorites in the book, you probably already have all the ingredients, and I hope you make them!

Mexican Hot Chocolate Snickerdoodles

Makes 2 dozen Cookies

A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?

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.

From Vegan Cookies Invade Your Cookie Jar



  • September 16, 2009 at 3:48 pm: Taymer

    thank you for this recipe. I do have all these ingredients.I am def sold.

  • September 16, 2009 at 4:10 pm: Kelly

    Considering how much I loved the Mexican Hot Chocolate Cupcakes in VCTOTW, I am SUPER excited to try this recipe! Looks fantastic!

  • September 16, 2009 at 4:28 pm: H-Dog

    I think you’re missing a paragraph tag before the YouTube video. It’s made the page go all wonky. Oh, and mmm, snickerdoodles.

  • September 16, 2009 at 4:44 pm: IsaChandra

    Oh the page is ok on my puter, but I put a p-tag in there. Does it look ok to you now?

  • September 16, 2009 at 4:53 pm: Sarah W

    Omg omg have my babies! I am so making these tonight even though I am currently squatting in my in laws house. Yesssss!!!

    Question, what is the purpose of parchment paper in a recipe? Is a greases cookie sheet sufficient??

  • September 16, 2009 at 4:58 pm: Janelle

    Hmmmm – we will definitely try these. My boys love vegan snickerdoodles and this takes the concept one step further.

    Question: does the new book have a sugar cookie suitable for rolling and cutting out in it? I need a no-egg recipe for Christmas cut-out cookies and so far everything I’ve tried has not been a success. My favorite family recipe w/ egg beats them all hands down. I figure if anyone can come up with an eggless alternative, it’s you. If so, please advertise this closer to the holiday baking season! Many thanks!

  • September 16, 2009 at 5:02 pm: IsaChandra

    Sarah – parchment works better than a greased cookie sheet to help the cookies spread and keep them from sticking. It also has the added benefit of protecting your cookie sheets!

    Janelle – It does indeed have a roll and cut sugar cookie! I think that’s exactly what they’re called, too.

  • September 16, 2009 at 5:08 pm: kittee

    I love spicy chocolate aztecs!
    xo
    kittee

  • September 16, 2009 at 6:11 pm: Nora

    You and your crazy extracts. That said, yum.

  • September 16, 2009 at 6:20 pm: Kris J

    *drool* makes the upcoming book even more appealing to look forward!!

  • September 16, 2009 at 10:05 pm: Megan

    I just made these and they are so yummy! I love the little bit of spicy…and so pretty! Thanks!

  • September 16, 2009 at 10:10 pm: Josiane

    Spicy chocolate yumminess – that’s my kind of cookies! I’ve never made snickerdoodles (not sure I’ve ever had one, actually), and those definitely seem to be the perfect way to lose my snickerdoodles virginity…

  • September 16, 2009 at 11:58 pm: Kelly

    i just had to make these too- gluten free as always! This time I used a combination of sorghum and rice flour. I also used dutch cocoa which is a darker, richer cocoa. i used sparking sugar for the tops, but it didn’t sparkle so much when i added the cinnamon! They are beautiful, and taste great. Thanks so much!!!

  • September 17, 2009 at 1:24 am: Renee

    I made them tonight, they are SO GOOD!

  • September 17, 2009 at 1:31 am: Elizabeth

    I just made these! So, so good.

    I was naughty and unveganised them – I didn’t have nondairy milk or vegetable oil (apart from EV olive and pumpkinseed) so I used regular milk and an egg.. they still tasted awesome! I promise I’ll make them the vegan way next time :D

    xx

  • September 17, 2009 at 6:35 am: Jojo

    Cute video! I can’t wait to make these, I picked up some chocolate extract when I was in NYC so I can even follow the recipe correctly for once!

  • September 17, 2009 at 9:40 am: Harri

    Oh my. I haven’t encountered snickerdoodles before but I’m sold.

    Two questions:
    You mention in the video that the sugar reacts with the oil when you beat them together. Could you elaborate, or point me in the right direction? I haven’t seen or heard anything talk about that before.

    Maple syrup is expensive in Australia – would golden syrup be OK or should I really go for maple?

  • September 17, 2009 at 11:19 am: carolyn

    i’m so happy to see you mixing with a fork, i thought i was wonky because i haaate whisks.

  • September 17, 2009 at 1:35 pm: A

    Oh how fun! I love the video!
    -A

  • September 17, 2009 at 5:27 pm: Steffers

    You’ve solved my dilemma on what to bring to a housewarming! Thanks Isa!

  • September 17, 2009 at 5:35 pm: Catalina

    These are cooling behind me and will shortly prompt me to ride across town to deliver them to a favorite bike shop both because I want to share how great these are and I will need to burn off the calories from sampling too many myself.

    If anyone is questioning whether its worth it to track down chocolate extract – it is. These are unbelievably chocolate-y.

  • September 18, 2009 at 12:18 pm: melanie

    adorable video! this will be my sunday baking, i think! thanks for sharing the recipe, cannot wait for the book.

  • September 18, 2009 at 12:49 pm: Lorena

    And here I was thinking I’d be baking this weekend and here is this FABULOUS recipe! I grew up drinking Mexican hot chocolate and champurrado (an incidentally vegan chocolatey slurry of fresh masa and Mexican chocolate served around the holidays), and I’ve always loved snickerdoodles. This looks like the perfect marriage of both!

    Thank you, Isa, for this cookie book — I’m SO looking forward to replacing my old, unvegan Betty Crocker cookie book with your abfab vegan one this fall!

  • September 18, 2009 at 1:57 pm: Megan

    OMG these were one of my favorite recipes to test! SO GOOD!

  • September 18, 2009 at 4:12 pm: Weekend Carnivore

    Holy cow those look and sound amazing!

  • September 19, 2009 at 10:39 am: Rae

    these were really easy to make, and they ended up looking just like the photo. (professional finish with minimal effort is always a plus) i was a little worried when i saw they didn’t have any cream of tartar in them, but it didn’t seem to make a difference.

    the cayenne pepper gives you a nice swift kick in the ass, but in the best way possible. even my atkins-brainwashed step dad had a few of these.
    :D thank you!

  • September 19, 2009 at 10:14 pm: erin

    These look amazing. Isa, any suggestions on where to get chocolate extract? I went to a specialty baking shop and their extracts (included chocolate) looked all weirdly chemical-ly, like they were flavored with an artificial flavor (I suppose in the same way that vanillin is the primary ingredient in imitation vanilla?) Is there something I should look for in a “quality” chocolate extract or are they all that way?

  • September 20, 2009 at 1:00 am: IsaChandra

    Kitchen stores should have it, like sur la table and kitchen kaboodle. I’ve found it at whole foods too, but someone else mentioned that theirs didn’t stock it. Also, Trader Joe’s and Penzy’s spices if you have one in your area.

  • September 20, 2009 at 11:17 am: penny

    I made these right after I watched the video. They are fantastic! My husband can’t stop raving about them and you can be sure I’ll be making them again! Can’t wait to get the book and try all the other recipes! Thanks for doing what you do!

  • September 20, 2009 at 7:18 pm: Franni

    One question about the maple syrup: Which type? Grade A, B, dark, light? Thank you!

  • September 21, 2009 at 2:19 am: IsaChandra

    Franni, honestly any maple syrup will work!

  • September 21, 2009 at 3:56 pm: britany

    i am making these riggggght now

  • September 22, 2009 at 11:13 am: RedBeetsRock

    I posted this on the boards too, but thought I may get some other opinions here as well, especially because I really want to make them! Has anybody made these with substitutions? I sprained my ankle yesterday and have to amuse myself, but am out of a) maple syrup, so I was thinking molasses, and b) would like to cut back a little on the oil. Thoughts?

  • September 22, 2009 at 12:09 pm: T

    I tried these cookies last night, and they were delicious!! But, I should have known that I couldn’t handle spicy! Next time I’ll make these minus the cayenne pepper.

  • September 23, 2009 at 10:26 am: Nicole

    I had to make a few really minor subs due to what I had on hand:
    -no chocolate extract in my house, so I just upped the vanilla and through in a bit of almond since I love almond extract so much.
    -all out of canola, so I melted some earth balance and allowed it to cool.
    -aaaand, I had some unmarked pepper in a container next to my collection of other peppers–and I thought it might be extra cayenne (I was all out otherwise), but I didn’t want to mess it up, so I used Ancho instead. I mean, it was good, but probably not as spicy as it could have been.

    The cookies are delish — soft and sweet. Although, I was left with so so so much extra cinn-sugar topping on my plate. Maybe I’m just a light dipper?

  • September 24, 2009 at 3:18 pm: lindsey

    Just made them today. Super delicious sweet with a slight kick! Awesome. Thanks!!

  • September 25, 2009 at 4:34 pm: Tessa

    I just made these this morning, and they are delicious! I can’t wait for the book to come out so I can try more of your new cookie recipes!

  • September 25, 2009 at 9:15 pm: Virginia

    I think I might’ve done something *slightly* wrong. Or I just think I did. Are you supposed to flatten the cookies completely out? My cookie dough seemed a little bit dry (I did reduce the sugar by about 1/4 cup) and when I flattened the dough out it would start to crumble. Not all of my cookies would crackle on top after being baked either. Is it possible I did something to cause them to do that? (They still taste delicious!)

  • September 27, 2009 at 10:47 am: Jess of Veg Out!

    These are so delicious! I absolutely love them. I did reduce the sugar to 3/4 c., but other than that, followed the directions exactly. They are also the only cookie I have made that looked EXACTLY like the picture accompanying the recipe. They’re gorgeous!

  • September 27, 2009 at 10:48 am: Jess of Veg Out!

    Oh, and I pre-ordered the cookie book months ago! Can’t wait to get it & start stuffing my face!

  • September 27, 2009 at 8:33 pm: Jessie Bea

    These are unbelievably good. I love that it’s a vegan cookie that doesn’t use any ingredients that wouldn’t otherwise be found in an omni’s kitchen. Amazing! And they look gorgeous.

  • September 28, 2009 at 12:49 am: Monica

    Would these cookies still taste good if I used agave instead of maple syrup?

  • September 29, 2009 at 11:10 am: DEHausfrau

    Not sure which I love more – the uncooked dough or the cookies… seriously dangerous stuff.

  • September 30, 2009 at 3:41 pm: SallyBowles

    these cookies are great. made them twice in two days LOL

    i used rice malt instead of maple syrup and worked fine, plus water instead of non-dairy milk and rum extract instead of vanilla. wonderful.

  • October 1, 2009 at 11:09 am: michelle

    i made them after school yesterday and wow these are amazzzzing im so excited for your cookie book to come out:)

  • October 1, 2009 at 11:11 am: michelle

    i made these cookies after school yesterday and wow they are amazzzzing im so excited for your cookie book to come out:)

  • October 3, 2009 at 12:49 pm: Dawn

    Just finished making a gluten free batch. They didn’t all crackle as pretty as the ones in the picture, but they spread nicely and have a good chewy texture. I shared one with my mom and the cayenne was a little much for her, but I’m sure these could be addictive to me. Something about the spicy sweet combo that is just great.

  • October 4, 2009 at 1:30 pm: Melissa Bastian

    Finally got around to baking these! And man am I happy I did. They are so amazing! The blog entry: http://newyorkingreen.blogspot.com/2009/10/veganmofo-day-four-mexican-hot.html

    The cookie book is sooo on my x-mas list!

  • October 5, 2009 at 4:00 pm: E.

    I’m eating a still-warm one right now. The cayenne kick after each bite is just to die for. Thanks for this!

  • October 6, 2009 at 9:58 pm: F451Dana

    OMG These are soooo good. I did not have chocolate extract, so I just doubled-up on vanilla as Isa suggested — while I was at it, I doubled the cinnamon and cayenne (being the spicy girl that I am!). This is such an easy, quick, amazing recipe.

  • October 7, 2009 at 12:39 pm: Sandy

    Do you use unsweetened almond milk?

  • October 7, 2009 at 11:08 pm: Trinity

    These are in my oven right now. My house smells so damn good! I’ll post some photos tomorrow.

  • October 8, 2009 at 6:22 pm: Caroline

    Wow. I love snickerdoodles but I love chocolate more. This is perfect!! AND, in the video, that green huge bowl you use to mix in, I definitely have the exact same one, hahaha. Yummmm, can’t wait to try these. :)

  • October 8, 2009 at 6:32 pm: Trinity

    photos are posted. this recipe fucking rocks.

  • October 8, 2009 at 7:58 pm: Jnet

    I just made these! They turned out wonderfully. They remind me a lot of the chewy chocolate chocolate chip cookie recipe of yours (which has always been a favorite around our household). For those who don’t have parchment paper, I just baked these on an ungreased nonstick baking sheet and they slid right off with no residue. Thanks for posting this Isa, I can’t wait for the book!

  • October 10, 2009 at 11:04 pm: Liz

    I just made these tonight — I’m out of cinnamon since I use so darn much of it, so I used Chinese five spice powder and a few shakes of extra ground ginger. Baked for 9 minutes — they crackled beautifully and have the best spicy chocolate smell! I also used just a pinch of cayenne (about 1/4 tsp.) because these are a gift for a friend and I’m not sure how spicy they like their cookies. Great recipe!

  • October 21, 2009 at 12:04 am: jordanpattern

    I caved and finally made these, and they are great. GREAT!

    Thanks, Isa!

  • November 9, 2009 at 5:30 pm: CarenRoma

    These are by far, the best cookies I have ever eaten. I am not an “eat the entire batch” kind of girl. But these cookies? Good lord they are good. Can’t wait to work my way through the rest of the cookie book.

  • November 14, 2009 at 11:48 am: thom

    you are adorable. thanks for keeping my stomach full and mouth happy!

  • November 19, 2009 at 2:42 am: Lydia

    Tried these out tonight. Easy to whip up and oh so tasty. Well done indeed!

  • November 23, 2009 at 7:09 pm: Sarah

    Made these twice already.
    If you repeat my first mistake and make them too big, they won’t stick to your fingers for easy sugar-to-sheet transfer, and they will spread too thin and into each other. Still delicious, though. Note to self: most people consider walnut size to be the nut only, not the drupe!

  • December 5, 2009 at 8:12 pm: Nicole

    I made these in Mexico out of the Mexican almond “drinking” chocolate powder and whatever it is we use instead of cayenne. Holy crap they are chewy and good!

  • December 6, 2009 at 5:59 pm: Lindsey

    Om nom nom! I just made these cookies and I am in love.
    Thank you so so much!

  • December 11, 2009 at 12:02 am: J. Teeple

    These cookies were the hit of my mom’s work get-together, which apparently was not hurting for deserts. (She requested them, which she never does.) She can’t stop telling me about the various people who liked them. ^.^

  • December 15, 2009 at 5:15 am: Kirsty

    OMG these biscuits were so yummy! Thanks for such an awesome recipe. I’m making some with chocolate chunks and chilli pieces for a friend as a Christmas gift :D YUM YUM YUM

  • December 16, 2009 at 1:10 pm: Kathryn

    I made these as Christmas presents for all my friends, and they are SOOO GOOD! Not to mention extremely easy to make, with pretty basic ingredients. All my friends were asking for the recipe, and claiming they weren’t vegan ha!

  • December 22, 2009 at 2:28 pm: christie lee

    I made these, they taste great, but are REALLY crispy, what am I doing wrong? They were fine in soymilk, but I’d prefer a chewier rather than crispy hard cookie!

    xo

  • December 25, 2009 at 3:16 am: Miss Lynx

    Wow – just made these, and they’re so good! And they were really easy to make, even for someone like me who’s kind of baking-challenged. I did find they cooked a bit faster than I was expecting, and waiting 10 minutes to take them out resulted in very crispy cookies. I think next time I’ll watch them more carefully, and maybe try taking them out at 8 minutes or something. Still, they’re super-delicious, so I’m not about to complain. :-)

    Now I’ve really got to get the book, and the cupcake book, and and and… Well, at least I finally got the Veganomicon (had to start with that one, because I’m a huge Lovecraft geek), so that’s a start.

    Elsewhere on the vegan cookies front, I was really pleasantly surprised to find that in my local newspaper’s cookie advent calendar (one recipe per day from Dec 1 to Christmas), they had included a few vegan recipes, plus quite a few more that could easily be made vegan by substituting Earth Balance for butter. So, far from having to work at finding vegan cookie recipes to make for a Christmas potluck I’m going to tomorrow, the hard part was trying to decide between all the ones I’d found! But this one was definitely top priority.

  • December 27, 2009 at 1:13 am: Meg

    This recipe looks absolutely amazing! I am definitely going to try this out. Thanks!

  • January 1, 2010 at 8:34 pm: Lily

    These were lovely, the cayenne worked perfectly with the sweetness and my mum said these were the best cookies she’s ever had!
    I used corn oil instead of canola, as it’s not available in the UK. Fellow Brits: when recipes call for canola, use any vegetable oil which will fit the taste of the recipe, for example, olive oil has a distinctive taste which probably wouldn’t work in a sweet recipe, but would in a savoury recipe.
    I also used golden syrup in place of the maple syrup (also not available in the UK), which worked perfectly.

  • January 10, 2010 at 5:27 pm: Boris

    This was the first of your recipes I tried, Isa, and I must say these were absolutely delicious and just simply spot on, even for someone who isn’t easily satisfied with other’s (and his own) culinary exploits – though certainly not due to overly refined tastebuds; just that horrible perfectionism. Well, these were bloomin’ perfect! Thanks!

  • January 14, 2010 at 1:21 am: Amber

    These are SO good! Yum!!! I followed the recipe to a T, with the exception of adding a little extra cinnamon.

    If the cookies don’t come out crackly on top, you probably just pressed them together too much when you rolled them into balls.
    They will continue to harden quite a bit as they cool, so take them out of the oven while they’re still pretty soft–8-10 minutes instead of 10-12.

  • January 21, 2010 at 12:22 am: gretchen

    Oh my dear god, these were awesome. And I’m generally not one for chocolate cookies, but when I saw Mexican hot chocolate, I knew I had to try them. And I was not disappointed.

  • January 24, 2010 at 1:21 am: Amber

    Edit: the cookies will be a different texture if you use baking powder instead of baking soda and will not get as crackly on top.

  • January 28, 2010 at 2:12 pm: Wendy

    These were so good and so easy to make with my 2 year old! He did all of the mixing, rolling, and patting! A forgiving dough for toddler hands. Spicy enough for mama, but not too bad for little ones!

  • January 31, 2010 at 5:27 pm: Nikki

    SUCCESS! Gone within 24 hrs.

    Word to the novice baker (like myself): stir the flour into the wet mixture by hand. I know this seems obvious but it didn’t occur to me until after I freaked out about the dough being too dry and crumbly from stirring it with a wooden spoon. Franatically, I added another tablespoon or so of almond milk making the dough too moist/sticky.

    Still the cookies came out with a crispy outside and chewy inside. However, only the edges of the cookies crackled, not the center. Is this because I substituted white whole wheat flour for all-purpose? Hmmm.

    Next time I make these I’ll add an additional .5 teaspoon of ancho/chipotle chili powder. (For this batch, I used a blend of cayenne and ancho chili powder for additional flavor to complement the heat).

  • February 1, 2010 at 5:42 pm: Regina

    SO DELICIOUS! and easy! I followed the recipe exactly, except for not having chocolate extract (doubled vanilla as directed) and they are simply scrumptious and so easy to make. My 4-year old said they were too spicy but it didn’t keep him from gobbling his all up. Next time I’ll use 1/4tsp cayenne for his sake, but I love the kick. Can’t wait to try them on my family tonight!

  • February 8, 2010 at 10:36 am: MrsPillow

    Thank you so much. The cookies are great. My boss made them for our team, I can’t wait to try it on my family. I know my husband will love them.

  • February 11, 2010 at 1:19 pm: Leigh

    These are fantastic! I’ve made them twice and will make them again. The first time I made them, they tasted aweseme but were too hard so the second time I took them out earlier. And I added extra cayenne!! So, they are the cookie that bites back. ha ha. Everyone loves them and they were very easy so they will be a mainstay in my repertoire!

  • February 25, 2010 at 11:38 pm: sm

    Superb and I just love that spicy after taste! I didn’t have any alternative milk around and so I substituted strong coffee instead, which I think helped to boost the chocolate flavor. Also, I think the baking time is more like 6-8 minutes, to keep them chewy once cool. In fact, I find they actually taste better too after fully cooling. Thanks!

  • February 28, 2010 at 11:46 pm: xwormx

    Sooooo good.
    Made these about half an hour ago and they were delicious.

  • March 24, 2010 at 9:49 am: Megan Rowe

    I’m a big fan–I have your Veganomics and Vegan Cupcakes books, and the recipes have all produced great results. But I made these cookies last night, and they were WAY too sticky to roll when made according to the recipe–the dough looked more like brownie batter. I added about 1/2 cup additional flour, which yielded a soft but pliable dough, and the results were excellente. If you need a test kitchen in the future, I’ll volunteer.

  • March 28, 2010 at 6:47 pm: Bonnie Rue

    I just pulled these out of my oven about half an hour ago – they are soo delicious! I love that spicy surprise at the end ;)
    My cookies did not spread out like yours did. Not sure why – but they taste great so it doesn’t really matter.

    Thanks!

  • April 2, 2010 at 12:05 pm: Sunshine

    Just made these for my 35 birthday breakfast! I can’t wait to eat them with my cup of coffee! HAd one the other day from a friend sooo good! MAde them with Barley flour for my wheat free son. OH yum can’t wait! OH YEAh got your cupcake book for my birthday too!!

  • April 30, 2010 at 9:11 pm: new veghead

    I couldn’t even consider becoming vegan without your recipes. I thought I would have to give up my beloved baking when I changed my diet (there are some scary vegan cooks out there) but with specifically your cookbooks, my favorite past time can continue. My omnivorous husband and daughter love your stuff too! thankyouthankyouthankyou

  • May 4, 2010 at 1:25 am: Wendy

    Bliss! Made these this evening & they rock! I’m a Portuguese girl & I LOVE heat (with & w/o chocolate). I found them to have a bit too much bite (they weren’t too hot, I would just prefer more of a balance between the sweet & the heat. I really loved that it (the heat) stayed at the back of my throat, but I think they’d be a bit better if I turned it down a notch next time) but I WILL make them again! Used high quality, raw cacao, and the chocolate extract (actually, ALL of the ingredients were high quality…co-op’s rule!). Best tasting AND looking snickerdoodles ever! Thank you!

  • May 5, 2010 at 2:34 pm: sbo

    Lovely!! There is cookie life after butter! I can’t wait for my youg’uns to taste these. And they are absolutely beautiful. I used choco soymilk instead of almond and I am hooked.

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  • May 23, 2010 at 1:52 am: Sarah

    Food orgasm! These are awesome. Thanks Isa – Awesome recipe as usual.

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  • June 13, 2010 at 8:49 pm: Jamie Roberts

    Best cookies I have ever tasted! First chocolate, then a pure kick of fire. Thank you!

  • June 17, 2010 at 8:17 pm: Lianne

    I just made these and they are SO DELICIOUS! You’re right that I had most of the ingredients in my kitchen already, but I made a few substitutions:

    Chocolate liqueur = chocolate extract
    Smushed up red pepper flakes = cayenne pepper
    Gross fake maple syrup = awesome expensive maple syrup (and I used less sugar to compensate)

    They’re like crunchy, chewy, delicious fudge cookies. You’re right that the chocolate isn’t covered up by anything! So good.

    I used my baking stone instead of a cookie sheet with parchment paper and they turned out perfectly! Thanks for the recipe. :)

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  • July 29, 2010 at 9:15 pm: Sarah

    I made these last night and they were an instant hit with my husband. I took them into work today (so I wouldn’t eat them all myself) and everyone loved the spicy surprise. Thanks for the great recipe. I’m looking forward to trying some of your others!

  • July 29, 2010 at 11:23 pm: Wags

    woah these are so good! even my roommate ate these and he hates most sweets and almost all vegan things. crazy good.

  • July 31, 2010 at 8:03 pm: Leah

    I just made these, and the flavor is awesome! I had to use carob powder because I was out of cocoa, but I will be making these again once I get cocoa powder. I also used chili powder in place of cayenne, because I am not one for lots of spice. I do have one question. When I made these, they didn’t get any bigger than when I originally pressed them to put them on the cookie sheet, and also, they didn’t ‘crackle’ on the top. Does anyone have any suggestions as to why that is? Anyway, they were still awesome, thanks for the recipe!

  • August 8, 2010 at 11:18 pm: Cheryl J

    Got this cookbook for my birthday and I just made these cookies tonight. They are awesome!! Can’t wait to try something else!

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  • November 7, 2010 at 12:26 am: Jess

    Just made these to share with my vegan husband and they are fantastic! I substituted molasses for maple syrup because I just couldn’t bring myself to cough up the money for the maple syrup. I was worried this would mess them up, but they turned out just superb and we can’t taste the molasses. The way I accounted for the differing sugar contents and thicknesses of molasses and maple syrup was that I put 3 TB molasses with 1 TB water. (4 TB = 1/4 cup). Great recipe! I am going to get the book soon.

  • November 10, 2010 at 12:32 am: Daniel

    I just made these and they are FUCKING AWESOME!

    Thanks!!

  • November 16, 2010 at 6:08 am: Danielle

    I just made these and they are fantastic!! They are a very unique cookie and I think the cayenne is a must – it makes them taste like something really special. I used Ghiradelli unsweetened cocoa which has a good distinct flavor that works well with the spices. I used soymilk as I didn’t have almond milk but other than that I stayed faithful to the recipe. Also they’re sooooo pretty!

  • November 23, 2010 at 1:28 am: Shandra

    These are my boyfriend’s all time favorite cookies. Every time I bake something else, he asks if I can make these, too. I also made them for one of my classes and everyone loved them. I like to call them Aztec Snickerdoodles because I think it sounds more exciting/is shorter. Thanks for such a recipe!

  • November 28, 2010 at 5:54 pm: Kika

    Lovely! I used piloncillo (brow sugar) and doubled the amount of cayenne. Sooo yummy! I like Shandra’s idea for a name.

  • December 6, 2010 at 6:24 pm: equanimity

    I just made these and they’re so good! I made them with carob powder instead of cocoa. I like how they look and taste! It has a nice kick in the end. :) Here is my take:
    http://www.vegtaste.com/pages/posting.php?articleId=355

  • December 7, 2010 at 10:30 pm: Jlew

    Made these for my (nonvegan) dad and he said “these are the best cookies I’ve ever eaten!”

  • December 9, 2010 at 5:00 pm: Leah

    I just made these and they are DELICIOUS! I’m mailing them to friends for Christmas presents. Everything I’ve made from this site has turned out wonderfully- thank you so much for sharing these recipes. I’ve already added your cookbooks to my Christmas list:)

  • December 10, 2010 at 2:44 am: Krista

    OMG – just made these on a whim since it was snowing out… AMAZING!

  • December 10, 2010 at 4:08 pm: Brenda

    oh my word. these are unbelievable. It may just be that I’m overly emotional right now, but I think I teared up a little bit when I took my first bite. I’ve recently gone vegan and am taking them to a cookie exchange tonight. Everyone has been “worried” about the vegan contribution to our annual exchange. I’m not going to tell them which are vegan until they try them and discover they’re the world’s best cookie! Let’s see them complain about me being a vegan now!

    thank you thank you thank you!

  • December 10, 2010 at 4:12 pm: Aislinn

    These look so luscious. I’m going to add crushed candy canes and bring them to work as a Christmas treat – show off some vegan indulgence! Thanks Isa!

  • December 14, 2010 at 3:37 pm: Jess

    Agree with the awesomeness of these.

  • December 16, 2010 at 6:27 pm: Janet

    Chipotle Powder is awesome, too. I changed the name when talking to co-workers about these wonderful cookies ( I always do that it seems with recipes ) “Mayan Snickerdoodles”

    Was making these for xmas as we’re just doing the “Eat, Drink and be very Merry” for the holiday. So I stressed when I had a hard time finding the chocolate extract. (Not enough time to order it online) Isa is correct that Kitchen Kaboodle carries it. I work at a grocery store in Portland, OR which caters to supporting the local farmers, vendors and such and we just quit carrying it. Oh noz!

    Now everyone wants to come over to my house for the holidays because we’ll be having a great time without the consumer nightmare crud. However, after the holidays I’m definitely getting the cookie cookbook with a Powell’s giftcard I got from a secret santa :) I just have the Vegan with a Vengeance and it’s awesome!!! I’m non-dairy due to horrific ear injury from all the ear infections from milk and milk products. Vertigo and loss of hearing. Now I just have to learn how to convert my two infamous cheesecake recipes over to non-dairy.

    Thank you so much Isa!

  • December 18, 2010 at 8:59 pm: Jill W

    Can I make this recipe work with Dutch process cocoa? It’s what I have, and what my co-op sells in bulk so I’d vastly prefer to use it if possible. Would I leave out the baking soda? Substitute baking powder instead? Or leave in the baking soda and add in an acidic ingredient like vinegar?

  • December 27, 2010 at 4:00 pm: shannon

    I make these cookies fairly often and the texture is just to die for.

    This Christmas, I decided to omit the spices and add peppermint extract (~2 tsp.) AMAZING! An extra heavy roll in sugar gave them a snow-capped look and they were a huge hit!

  • January 16, 2011 at 12:32 am: Rachel

    I just made these for the first time. I’m completely hooked!!!! I’ve decided I’ll make them to take for my next shout at work when it’s my b’day. SO delicious!!!!! Now I just have to stop eating them every time I go into the kitchen!! :) :)

  • January 19, 2011 at 10:25 pm: Sarah

    I made these last night and wasn’t thrilled. I followed the recipe but ended up with really mushy and oily dough. I added flour a little at a time make the dough pliable enough to handle and ended up adding almost an extra cup. In the end they baked OK, but weren’t as amazing as I had hoped for.

  • January 21, 2011 at 3:27 am: Peony

    Oh my GOD, IsaChandra, these are insanely good. I went vegan last fall, and though I’ve been enjoying feeling much healthier, let’s face it, women need warm chocolate cookies. It’s like oxygen. I haven’t had any luck with vegan cookies until I tried this recipe, and I was beginning to give up hope. Thank you for restoring my faith in delicious vegan goodness. You should be awarded a Nobel Prize for awesomeness.

  • January 27, 2011 at 5:27 am: miss juli

    OMG, Sooo good! It’s the cookie that keeps on giving with that nice warm heat of the Cayenne after the awesome chocolateness and cinamon…MMmmMM
    I’m hooked on these! :D

  • January 29, 2011 at 4:11 am: Melissa

    Have to say I’m so sold on getting this book. I’m not a cupcake person, but was super excited when I saw this new cookbook. I’m a cookie monster. These look so awesome too. Have, have, have to make them. Thankyou so much for getting this book out for us Monsters.

  • January 29, 2011 at 10:14 pm: Melissa

    BTW, just made these and Oh My. I used turbinado sugar, and molasses instead. So good. My mom is raving about them. I absolutely love snickerdoodles and these just hit the spot. To all my fellow cookie monsters, you must try these. Can not wait to buy the book.

  • January 31, 2011 at 7:50 pm: Jenelle

    Made these a little while back and brought them into my office. I’m not vegan, but trying to be more health-conscious and wanted to see how good these could taste – I LOVE me my Mexican hot cocoa, all the time. Gotta say, these were absolutely DELICIOUS and everyone in my office who tried one complimented on how good they were. They could not believe they were vegan either.

    The only bad thing about this recipe? The cookies are gone in less than a day!! Next time I will double the recipe, they are just too good. :D

  • February 14, 2011 at 5:53 pm: Angela

    Made these to give out to my friends on Valentine’s Day. They are chocolate-y perfection!!!! And so easy.

  • February 22, 2011 at 12:14 am: Angi

    Amazing! Just finished off two of them fresh from the oven with my little one. I’m pretty sure she would eat the whole pan if I let her. In fact, she just asked for another one as I typed that last line. Thanks for sharing!

  • February 23, 2011 at 12:52 am: Stacy

    I finally made these! I could have done with a bit more kick, so I’ll use a little more cayenne next time. Either way, I loved them!!!!!

  • March 1, 2011 at 11:11 am: Katie

    These are fabulous, thank you so much! Mine seemed a little crunchy, but people liked ‘em that way. They were beautiful too, and so interesting!

  • March 8, 2011 at 10:20 am: Wholesale Glassware

    Oh my I am such a chocoholic and those cookies look amazing, cant wait to try this recipe, thanks

  • March 8, 2011 at 7:07 pm: Rational Oven Chemicals

    Those cookies look delicious, what a great recipe

  • March 12, 2011 at 2:15 am: Zan

    Yum! I quartered the cayenne and they still packed quite a kick!

  • March 26, 2011 at 11:49 pm: Marnie

    I just replaced the almond milk with apple butter (like to cut back on the dairy subs). Perfect!

  • March 30, 2011 at 11:30 am: Electrician Warrington

    those cookies just look too delicious, nice recipe

  • March 31, 2011 at 3:27 am: Greg

    Just made these and I think I overcooked them, they are a bit crunchy, after 12min in the oven they still seemed really floppy so I left them for another couple of minutes. They taste amazing though, you don’t notice the cayenne immediately, but by the end of the cookie you do! I hope my friends are impressed, even if they are a bit hard.

    • March 31, 2011 at 2:06 pm: IsaChandra

      Yes, gotta be careful with cookies! They should always appear underbaked, if they appear totally done then they are actually underdone.

  • April 22, 2011 at 11:14 am: diana

    I hadnt seen the video, and followed the recipe. I used half the cayenne and they were still pretty spicy! Also, I did not know how much to pat them. Mine ended up on the thin side and didn’t crackle and were more like a ginger snap. Flavor still awesome though! Looks like you start out with a ball and then just barely flatten so each cookie stays pretty thick before baking – just thought maybe you could include a thickness in the written instructions – say a cm thick or something!
    Made these for my daughter to take in during a presentation on vegan lifestyle!

  • May 11, 2011 at 8:03 pm: Candy

    Thank you thank you thank you.
    I’m missing home (South Texas) and these were really perfect. SO GOOD and spicy enough that i’m not trying to eat the whole batch of cookies at once! Haha.

  • May 15, 2011 at 5:19 pm: Rachelle

    Bestest cookies ever!

  • June 13, 2011 at 6:21 pm: Sara

    I doubled the cayenne and cinnamon, used almond extract instead of chocolate and sea salt instead of the sugar topping. SO good!!

  • June 30, 2011 at 7:29 pm: Sara G.

    Delicious! I used about 1 T. soy creamer + 2 T strong coffee instead of just non-dairy milk and agave instead of maple. Thanks for the recipe!

  • July 5, 2011 at 10:54 pm: Tanya Lagattuta

    Oh My God!!!! These were sooooo GOOD. My son and I made them together and we had to substitute molasses for the maple syrup. I also cut the cayenne in half. They are so awesome! I can barely describe the awesomeness. It’s a brownie, meets gingersnap, meets snickerdoodle. THANK YOU for your amazing recipe which will be in our household often.

  • July 15, 2011 at 11:27 am: Amy

    I have just made these cookies and they’re amazing, a few tweaks here and there and finnally i think i have created the perfect vegan sweet treat ! Thank you so much for your helpfull video and instructions. Amy :D

  • July 18, 2011 at 3:24 am: Veronica

    Yum! I had to omit the cayenne because nobody else could eat it, but it worked! I added som emore topping after they baked. I sent the recipe off 10,000 miles away too!

  • July 23, 2011 at 6:35 pm: frollein

    OH SO GOOD! I added some sunflower seeds and replaced 2/3 of the wheat flour with buckwheat flour. Really really yummy. My boyfriend is eating them all, I have to stop him now…WAIT!!! DON’T!!! LEAVE IT!!!! ;)

  • July 26, 2011 at 9:00 pm: Geralyn

    Chocolate cookies that bite you back – fabulous!

  • July 28, 2011 at 8:24 pm: Jenn

    Im so excited to make these!

  • July 31, 2011 at 5:47 pm: Jenn

    They came out great! I only used half as much cayanne and there was still quite a kick. I love how they came out. Super easy to make and they came out just like the picture!
    I joked around that for my boyfriend who is rarely affected by spice that I would coat his cookies in cayenne instead of cin sugar. Thatd be a great (evil) practical joke though!

  • August 2, 2011 at 9:24 pm: Ali

    I LOVE LOVE LOVE LOVE LOVE (need I say more) LOOOOVVVEEEE this recipe! Although I used half the amount of pepper, it still had a nice burn to it! I have been looking for a good chocolate vegan recipe for almost a year and at last… I have found one! thanx for your recipe! :]

  • August 4, 2011 at 2:59 am: ARC

    These turned out great, despite my sloppy measuring. Unsweetened soy milk worked just fine. I used about 1/8 tsp cayenne and it wasn’t quite enough but I didn’t want to scare away my toddler since this was her first homebaked cookie :) She turned down dinner so that she could get to the cookie faster, so I’d say it was a success.

  • August 5, 2011 at 6:11 pm: Victoria

    Fantastic! Saw the recipe and HAD to make them right away. YUM!!

  • September 8, 2011 at 1:19 am: karla

    what a great recipe! loved loved!!!!!

  • October 8, 2011 at 3:14 am: Kendall

    New to vegan baking. This is BY FAR THE BEST VEGAN COOKIE I’VE EVER EATEN. The texture was perfect. Loved the flavors too! Thank you.

  • October 25, 2011 at 10:09 am: Data Recovery

    Why is there on July 26, 2010 at 1:23 am a post about Data Recovery in the comments? Stating: “Data Recovery in the Netherlands Netherlands offers professional assistance in data loss. Data Recovery for all media – all brands – all operating systems.” ???

    Also a lot of “spam”-like other entries? I can make my name also Data Recovery… ;)

    The recipe looks very nice btw. YUM! Thanks for sharing!

  • October 25, 2011 at 10:33 am: Johanna

    I ate my fingers….!!!! Thanks Isa!

  • November 6, 2011 at 6:48 pm: Tanya

    These cookies are ridiculously good. They do not last long, heck I don’t even think they ever get enough time to cool before our family descends upon them and they are devoured. Thank you so much for this recipe!

  • November 11, 2011 at 10:37 pm: sarah

    Oh my god. Best thing on the planet.

  • November 12, 2011 at 8:09 pm: Mandy

    I also had issues w/my cookies not spreading or cracking. They looked exactly the same as they did when they went in. After reading all the comments, I think I may have squeezed the dough too tightly when rolling into balls & flattened them out too much when pressing into the cinnamon-sugar mixture.

    I am not vegan & didn’t realise I was making a vegan recipe when I found these on the canadianparents.com new cookie recipe ever day of November site. I thought maybe it was the lack of eggs that caused them to not look picture perfect. Maybe it was the squeezing & flattening I described above that was my problem. They did taste awesome, w/a surprising kick at the end! Not sure if I’d want to put on 1/4tsp of cayenne next time instead of 1/2tsp.

    oh & substitutions I made:
    instead of sugar (used Sucrella-the President’s Choice brand’s version of Splenda)
    instead of pure maple syrup (used No Name Light Syrup)
    instead of almond milk (Or non-dairy milk) (used reg. Skim milk)
    instead of chocolate extract (used more vanilla extract )
    instead of regular flour (used whole wheat)

  • November 19, 2011 at 7:30 pm: Tana

    These are some of the best cookies I have ever made! I made them exactly as the recipe instructed, and they turned out exactly like the picture. These will be on the Christmas cookie plates we deliver to our friends and neighbors. Yum!

  • December 2, 2011 at 12:00 am: Lisa

    really really really really good!!!! I added Earth’s best soy-free vegan chocolate chips for more chocolate kick because i didnt have chocolate extract and wow! best cookie ever :-)

  • December 2, 2011 at 12:01 am: Lisa

    oh, and i used whole wheat flour and you would never know it.

  • December 2, 2011 at 12:02 am: Lisa

    Oops, not Earth’s Best chocolate chips, but enjoy life.

  • December 4, 2011 at 10:33 pm: Erin

    These were delicious! A great first vegan cookie experience. The only change I made was to add a bit of salt, since a little salt makes everything taste better. The texture is so fudgy, even the next day! Next time, I may try using coffee instead of milk – I only had soy, and my husband said it gave them a slightly weird flavor (more for me!) If I make them for a party again, I’ll probably cut back on the cayenne, too, since at least one person said it was too spicy for him.

  • December 6, 2011 at 5:30 am: Joy

    Made these today, and they were perfect. Perfectly crackled and spicy and delicious!

  • December 13, 2011 at 9:56 pm: Elisa

    What a great new way to make Snickerdoodles! Have you’ve seen the USPS holiday commercial? There’s a nod to Snickerdoodles in there. Yum! Check it out here! http://on.fb.me/vSzR1W

  • December 14, 2011 at 5:10 pm: Jane

    These are fucking brilliant exactly as written. I made no substitutions (always start with the recipe as written before messing around) and will make none, because they are perfect. Became the whole family’s – and all my friends’ and coworkers’ – favourite cookie, with the first bite.

  • December 15, 2011 at 6:48 pm: Sara

    I made these this week….freaking amazing, used ginger extract instead of chocolate for some more spicy fun… time to make another batch

  • December 17, 2011 at 8:31 pm: praj

    I just made these cookies and they did not spread. I checked my baking soda. It’s still potent.I halved the recipe and double checked every time I added and mixed the ingredients. The dough was not coming together so I added a tablespoon of milk.Still the dough was very hard and looking crumbly. The dough balls had cracks on them.Could it be because I did not cream wet ingredients properly?Please help.

  • December 20, 2011 at 9:14 pm: Karina

    my taste buds are thanking you…..no wait….praising you. THIS IS MY NEW FAVORITE COOKIE!!!!!

  • December 21, 2011 at 10:48 pm: mishel

    i just made these + while i love the flavour, mine aren’t very chewy. they’re definitely more like ginger snaps, crunch wise. still…super tasty + will probably be rad dipped in coffee!

    • December 21, 2011 at 11:03 pm: IsaChandra

      Bake for less time next time to get them to be softer!

  • December 23, 2011 at 12:45 am: Sabrina

    Juuust made a batch. SUPER easy to bake and they looked GORGEOUS when they were done, but they were pretty crispy. I think I’m going to have to deveganize them with an egg to see if this changes things.

  • December 23, 2011 at 5:40 pm: Rachel

    Made these last night and they are amazing! I used olive oil instead of canola (because it was what I had) and it worked perfectly, no oilive oil taste at all. I got 36 out the recipe though… maybe I envision walnuts smaller? Either way, they were a good size and delicious. Definitely UNDERcooke them, my first batch seemed very soft so I left them in and they turned crunchy!

  • December 23, 2011 at 11:51 pm: Christine

    I baked these last night and they are already GONE!!! I made slight adjustments, used coconut oil instead of Canola, GF Flour and only 1/8 cayenne. Oh! and I only let them bake for 10 minutes… soft & delicious!! I too got 36 out of the batch.

    I’m gonna make another batch tonight and use Kahlua instead of milk… :D

  • December 24, 2011 at 6:05 pm: Jesse

    So I tweaked it a little bit, I threw in an egg because I was worried it might go hard after a little while and I used 2% milk just because it’s what I had, and I just have to say, these cookies are AMAZING. They have the PERFECT kick to them, and mine were SO soft (the dough was pretty sticky/messy though), even after a day of being out on a plate, but I warn you, you’ll be lucky if they last a whole day.

  • January 1, 2012 at 8:17 pm: Chrystina

    These look incredible. Also, you know it’s epic when people have been commenting on the same post for over 2 years. I can’t wait to try these.

  • January 5, 2012 at 10:16 pm: Dipti

    These are absolutely spectacular, and I have been making them once a week for various friends and family during the holiday season – they are a hit!

  • January 15, 2012 at 1:38 pm: Allison

    I made these gluten-free, and they came out great. I added an extra 1/8 cup of gluten-free flour and 1/4 teaspoon of xanthan gum. To see the pictures (and confirm the gluten-free crackling), I posted pictures here http://greetingsfromthefruitcellar.wordpress.com/2012/01/14/mexican-chocolate-snickerdoodle/. Amazing receipe. If you don’t have the cookbook, it’s a-ma-zing.

  • January 16, 2012 at 8:02 am: Katherine

    Absolutely 100% the best cookie there ever was. The first time I made them, they came out looking just like the photo and I was so proud. I’ve never been able to do that again, but nevertheless I’ve made them dozens of times and they’re always a hit. I think the cayenne pepper is absolutely compulsory – kids eat them quite merrily and it’s so worth adding the extra kick.

  • January 19, 2012 at 8:27 am: AlexanderHarvey

    best cookies ive ever made! used golden syrup insted of maple as no maple syrup and made these at 5am so shops closed. i am in heaven right now! just one question what kinda tea to drink it with?

  • February 4, 2012 at 7:36 pm: meg

    i used coconut oil in place of canola, and as i was making these realized to my horror i had no cayenne! so i subbed nutmeg because it was the first thing i grabbed that seemed like it would be complimentary. the result was a still pretty delicious! a little less spicy and a little more nutty.

  • February 14, 2012 at 11:24 pm: Jill W.

    To answer my own question above, I have successfully substituted baking powder for baking soda when using Dutch processed cocoa, measure for measure. Your mileage may differ!

  • February 20, 2012 at 6:30 pm: Tony

    I have made these three times now! I love them sooooo much they are my new go-to quick cookie!

  • February 29, 2012 at 8:48 pm: Naomi

    Mexican Hot Chocolate Snickerdoodle + big spoonful of diary-free vanilla ice cream + Mexican Hot Chocolate Snickerdoodle

    = ICE CREAM SANDWICH HEAVEN!

    Is it cold? Is it hot? My mouth is in a state of confused bliss and it’s lovin’ it!

  • March 6, 2012 at 12:29 am: Kris

    I am making these for the first time right now and waiting for them to come out of the oven. They smell really good!! Can’t wait to try one.

  • March 8, 2012 at 5:37 pm: sadie farrell

    i made 2 dozen last night. somehow there are only 3 cookies left. i predict they will not see the end of this day. i do not care for traditional snickerdoodles, but this is possibly my new favorite snack. thank you for this amazing recipe!!

  • March 8, 2012 at 10:03 pm: bonnie

    These were amazing! I expect that they will be go-to cookies for me. I generally have all of the ingredients on hand and they are delicious!

  • March 14, 2012 at 12:52 am: Rachel

    These are my all time favourit cookies!!!! I tried them over a year ago originally – and the first attempt was great – however with the second attempt I accidentally used waxed paper instead of baking paper… it kind of put me off going to the effort of making them for a while sadly :(. However – I started again less than a week ago and have made 4 batches so far – with the latest one (last tray in the oven now) being gluten free (for my gluten-free neighbour). They taste delicious!!! I’m SOOOOO hooked on them!!!!!!!! Even my partner, who doesn’t eat a lot of baking, adores them and definitely says yes if I offer him one :) :) :).

    Thank you for this recipe!!!!

  • March 16, 2012 at 12:21 am: littlemiao

    These are so delicious – they have become my new favorite cookie! I doubled the cayenne. :D The ginger molasses cookies have been my favorites until now, but now I guess I have two favorites.

  • April 5, 2012 at 5:30 am: Steph

    I’ve made these twice. The first time off of the website, and the second time I used the recipe from the iBooks version of your cookbook. The 2nd attempt yielded very wet dough. The cookies spread and came out way too crisp. Looking over the recipe online, now I know why– the iBooks versions states 2/3 cup flour rather than 1 & 2/3 cups! I think I’m going to stick with paper books from now on.

  • April 19, 2012 at 9:42 pm: Robin

    I made these for our sustainable potluck/environmental movie night this month at my church. I took over 2 dozen-there was only one left and it came home with me. Excellent. Will be making them again for the Worldwide Vegan Bake Sale this Sunday, Earth Day.

  • May 4, 2012 at 4:30 pm: lisa @wheezy99

    Just made these for cinco tomarro.Holy crap these are good!!! they came out perfect probably because i followed your video to a t!!Thanku for another awesomely yummy cookie!!

  • May 5, 2012 at 5:36 pm: Teresa

    I fall in love all over again every time I make these. Seriously, they are life changing :)

  • May 6, 2012 at 5:43 am: Adam

    excellent! made these tonight for cinco de mayo and they came out perfectly, so so good.. and pretty as a picture, I love a good crackled cookie with that crisp outside and soft inside peeking through the cracks.. and such an easy recipe too, definitely going on my favs list

  • May 14, 2012 at 8:33 pm: meg

    These are my favorite cookies of all time! My friends and family love them too. :) Thanks so much!

  • May 23, 2012 at 3:58 am: CJ

    Super yummy! My husband and coworkers devoured these cookies. I wimped out and only used half the cayenne; the next batch will have the full amount. I know better than to question or doubt these recipes!

  • June 11, 2012 at 12:47 am: Suz

    I’ve made this three times. I’ve subbed espresso powder for the cinnamon in the cookies. For the coating, I mixed 1/3 cup powdered sugar with 2Tbsp cocoa and a 1/2 tsp of espresso powder. Yum. The texture of the cookies is incredible. The omnivores dig these too.

  • June 15, 2012 at 5:47 am: angela

    Made these for a preschool graduation party, so i left out the cayenne and didnt have that choco extract so just used vanilla. They are super good, but also really really crispy. They taste just like Mi Abuela hot chocolate <3 <3 Oh yeah, final substitution- didnt have any maple syrup so I used agave. Maybe thats where the crispiness came from? Anyway mmmmmmmmmm!!111

  • July 2, 2012 at 11:09 pm: Callum

    I can’t wait to try a cookie

  • July 19, 2012 at 12:13 am: murphysm

    Love this recipe…though I had to modify it by increasing the spiciness considerably. We really like the hot kick so had to triple the cayenne.

  • July 27, 2012 at 4:58 pm: tamlyn

    As canola oil is apparently made from a selectively bred variation of rapeseed, i assume rapeseed oil would work? I havn’t seen canola oil in the uk. On a seperate note, there is alot of contradictory info online about canola oil being toxic and disease causing, but nothing conclusive. So I am guessing it is just scare mongering?

  • August 20, 2012 at 6:59 pm: Pronorm Kitchens

    Just made these and they are fantastic

  • August 30, 2012 at 4:56 pm: Pixie

    I live in Sweden and vanilla extract is crazy expensive or some nonsense made out of vanillin up here. Maple syrup is also expensive, 10 bucks for about 1 cup, is it OK to use cheap pancake syrup or is the real deal the only way to go?

  • August 30, 2012 at 11:53 pm: Elise

    WONDERING how many calories per cookie?

  • September 2, 2012 at 2:29 pm: Elias

    So, I made these with the cheaper pancake syrup (5 dollars for 3 times the amount of syrup? you betcha!), which is apparantly corn syrup with maple flavouring, and vanilla sugar instead of vanilla extract. It still turned out to be delicious, and I probably ate two cookies’ worth of dough while making them, haha. They looked really beautiful and sparkly after being rolled in sugar.

  • September 27, 2012 at 10:14 pm: Amy

    I just tried these last night, and I brought them to work for people this morning. Everyone loves them. Mine are black because I used black cocoa, but they taste awesome. And, bonus, they work at high altitude! (I live in Denver)

  • October 31, 2012 at 3:56 am: danakscully64

    I followed this recipe almost exactly except I used half the amount of cayenne (I was skeptical). They are DELICIOUS. I’m bringing them to my coworkers tomorrow for Halloween. I love VCIYCJ, I need to bake from it more often.

  • October 31, 2012 at 10:18 pm: Alison

    Can I sub bean flour in this recipe?

  • November 12, 2012 at 7:55 pm: Annie

    Amazing…. It’s the first time my husband has ever genuinely liked cookies that I made. :)

  • November 13, 2012 at 6:32 am: Amy

    I love your recipes, website and books. That is all. =) (I’ve made these numerous times and they’re great.)

  • November 19, 2012 at 2:20 am: Susan Parker

    This is über malleable of a recipe.

    My cocoa gems variation: increase salt to a 1/2 teaspoon, use olive oil instead of canola oil, use Special Dark cocoa (half natural, half Dutch process cocoa) or Dutch process cocoa. Brown sugar is used rather than white sugar. I leave out the cinnamon and cayenne. I add a teaspoon of instant espresso or a packet of Starbucks Via to the dough.

    Topping: 1/3 cup powdered sugar, 2 tablespoons cocoa..

    I portion the dough with a 1 tablespoon dough scoop and freeze the portioned, coated dough.

    Chocolate chocolate chip cookie variant: add a cup of chocolate chips to the cocoa gems dough. Do not coat with sugar mixture. I like to mix miniature chips, über dark chocolate chips together. Whatever your fave chips are work yummy.

    Overall, your Vegan Cookies Invade Your Cookie Jar is the best cookie book I’ve picked up ever. I’m fussy about my cookies. I’m going to pour a glass of cold something n enjoy a cocoa gem.

  • November 22, 2012 at 4:39 pm: Adam Santo

    I don’t have milk nor baking soda.

  • November 24, 2012 at 2:44 pm: Sarah Steadman

    Was so relieved to find this recipe on-line as I have lent your fab cookie book to a friend and was in desperate need of choccy goodness. As a lone vegan in a sea of hungry omnivore colleagues I am constantly surprising them with your amazing recipes and this was a real winner. (Peanut buttercream choc cupcakes did very well too!)

  • November 26, 2012 at 8:37 pm: Reggie

    I made these the second time today and the first time was the morning of Thanksgiving, way early morning at 2 a.m.. I just want to give a big thanks. These cookies transported my soul and taste buds to a flavor world of happiness. You have no idea how elated I was and still am today after tasting the second batch. Thanks

  • December 2, 2012 at 2:43 pm: Megan

    These were WONDERFUL. I also made your Chai Spiced Snickerdoodles at the same time since the ingredients are similar. LOVED BOTH. Thank you SO much! I can tell you are as much of a foodie as I am! God bless you!

  • December 5, 2012 at 5:32 am: Jax

    This was a fun recipe to make and a very nice rif on the spicy chocolate! I made one batch for my whimpy housemates using paprika instead of the cayenne, though personally the cayenne I’d like better. When I remake these I think I’ll include some mini soy chocolate chips since the chocolate extract seems to be a little hard to find where I live. The extra chocolate flavor would really make a difference! Also, I went ahead and chilled the dough for a little bit – even though it is oil based not margarine. I’m not sure if it really helped the baking but it did help less of it gunk up my fingers!

  • December 11, 2012 at 8:31 am: Rita

    There are so yummy! I cut the cayenne in half because I was worried they’d be too spicy. I think they’re perfect with 1/4 tsp cayenne. Thanks! I will definitely be making these again.

  • December 11, 2012 at 11:02 am: Haley

    BEWARE. THESE COOKIES ARE DANGEROUS.
    Dangerously delicious.

    I just ate literally ten. TEN. I don’t even want to KNOW how many calories of sugar I just inhaled. Although, it was worth it. They’re crisp on the outside and chewy on the inside, and the chocolate with that little kick of cayenne works beautifully. The cinna-sugar just puts over the edge. And, cayenne supposedly speeds up your metabolism right? Eh? Well, that’s how I’m going to justify my mexican hot chocolate-y binge. Hahaha. Tastes SUPER good with some vegan egg nog, the perfect holiday cookie.

    MAKE THESE COOKIES! But beware. It’s hard to eat just one.

  • December 11, 2012 at 7:41 pm: Visha

    Baked these for a Holiday cookie swap. First time I was trying something from your book. They turned out fantabulous, super easy to make ( I made 100!) and picture perfect. Folks couldn’t believe they were vegan! Now have all your books lining my bookshelf. Thanks for making Vegan baking such a treat!!

  • December 17, 2012 at 4:15 am: bookwormbethie

    Made these earlier this afternoon. OMG. Amazing!

    Just curious, could one substitute molasses for the maple syrup in the future???

  • December 25, 2012 at 12:16 am: T

    I think the ultimate test for vegan food is whether or not it can pass for un-vegan. These cookies didn’t pass the test. I didn’t watch the video, but I followed the written directions perfectly. Instead of a cookie dough, I ended up with a moist powder. I had to add water and more canola oil to get any sort of pliable dough, and even then the texture came out cakey after baking. The cookies looked legit, but one bite and you could tell there was something weird about them. They were also relatively flavorless, so I think the ratio of flour to other ingredients is way too high. Vegans shouldn’t have to compromise on flavor or texture. Needless to say I will not be serving these to anyone!

  • January 1, 2013 at 4:03 am: CarrieD

    I made these cookies for the first time a few weeks ago. They are absolutely delicious! I have been making a lot of the cookies from your Vegan Cookies Invade… cookbook and they all have been fabulous!! Your recipes are amazing!!! If anyone out there knows someone who is skeptical of vegan desserts, bake them any of Isa’s cookies and they’ll soon be converts!

  • January 6, 2013 at 8:46 pm: Janet

    I made these yesterday and my friend asked me if they contained crack. Sooooo delicious! And easy. And they looked exactly like the photo!

  • January 6, 2013 at 10:27 pm: Morgane

    These are the best cookies ever! I follow the recipes and they come up perfect! And – as Janet’s friend said – be aware that they are HIGHLY addictive!

  • January 6, 2013 at 11:42 pm: Julia

    These are the best cookies ever! The spiciness really enhances the chocolate flavor. Thanks so much for the recipe!

  • January 8, 2013 at 9:20 pm: Amanda

    Just took a batch out of the oven. Absolutely delicious! I think I’ll add a tad more cayenne next time — I’d love a bit more spice :) Thanks for a great recipe!

  • January 13, 2013 at 6:20 pm: sarah

    these are my absolute most favorite cookie i have ever baked. half the time i bake cookies i make these. recipe as is is fantastic. they come out crackly on top but fantastically soft at 9 minutes in my oven. when i make these for kids or friends that dont like a kick i do a little less cayenne and a bit more cinnamon. delicious! highly recommend.

  • January 19, 2013 at 10:14 pm: Mar

    Just made them! Only after eating the first one did I realise that I had omitted the maple syrup. But they came out great (I mean, no one would notice, even though I’ll try them with it next time). Also, mine took 13,5 min to cook, but my oven always bakes on the cooler side. Oh, and I made only 15, so next time I’ll try to make more reasonably sized walnuts :D This one is a keeper, and as plus it takes NO time to assemble.

  • January 30, 2013 at 2:01 am: Ingrid

    I have served these now at a wedding, a dinner party and tonight my Book Group, and they are always a total HIT!!! You Rock!

  • February 3, 2013 at 5:02 pm: paul

    Ha, just don’t do like me: I accidentally used 90,000 heat unit cayenne pepper. They were still very good, but really gave your mouth a BIG kick at the end. Stick with the lower heat unit cayenne, unless you’re into that kind of spice. Made them a second time with lower heat and they were awesome.

  • February 18, 2013 at 6:30 am: felicia

    these were fantastic! i baked some with a friend for valentine’s day and we split them up to take to our respective boyfriends. both of our boyfriends have dietary restrictions and we needed dairy-free, egg-free cookies, so these were perfect!

    in fact- loved them so much i blogged about them. thanks for sharing all your great recipes!
    http://culturecookies.wordpress.com/2013/02/16/what-a-kick/

    • February 18, 2013 at 5:52 pm: IsaChandra

      Thank you!

  • March 8, 2013 at 9:36 pm: Gina

    I am typing this as the cookies are in the oven right now…they already smell fantastic and if they taste anything like the dough (which, yeah, I tasted already LOL) they will be a big hit. :)

  • March 22, 2013 at 4:38 am: Melissa N

    APPROVED!
    At first I wasnt sure about how much they would spread because the dough was kind of wet and wasnt staying in a ball form too well but I tested one in the oven and came out perfect!
    Thanks!

  • April 1, 2013 at 3:44 pm: M-B

    These were a BIG hit with my entire family…thanks so much!

  • April 9, 2013 at 1:19 am: KP

    I tried to post, posting again! First, I made these cookies exactly to the recipe and they were EXTRAORDINARY! I literally ate 5 off the cooling rack (and I have much more of a salty than sweet tooth). Second, I always make your recipes that have the most comments because they’re clearly an indication of popularity! Is there an easier to scan through readers’ favorites? For everyone else, if you’re confused about whether you should make this or not, let me tell you… you’ll definitely put this one on your favorites list!!!

  • April 17, 2013 at 4:32 pm: Andee

    Yum. Yumyumyumyummmy yum!!!

  • April 26, 2013 at 10:05 pm: Danielle

    Just made these for a second time this week. This time I used agave nectar in place of the maple syrup. Fantastic. I love these. Oh and I also used chocolate almond milk both times. Yum.

  • April 28, 2013 at 3:16 am: Check This Out

    Hmm it appears like your blog ate my first comment (it was extremely long) so
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  • May 1, 2013 at 4:56 am: Bronwyn

    Good lord these are good. I made them as a gift for a coworker and I had to try really hard not to eat them all myself. I was concerned at first about the lack of emulsifier like flax seed or whatever but that wasn’t an issue at all. The cookies are suuuuper chocolatey and chewy, and I can’t wait to make more.

  • May 2, 2013 at 1:33 am: Lee C

    This is my go-to crowd pleaser. I adore this recipe!

  • May 21, 2013 at 8:46 am: Fairprice

    Gonna make these with the kids at the weekend. Thanks for the recipe!

  • May 28, 2013 at 8:23 am: jay

    Wow. I made these for my partner’s mum for her birthday, along with your Gigantoid Peanut Butter-Oatmeal Cookies. Both were a big hit with my partner, and he’s usually very shy of spicy food. I used 1/2 peanut oil for the oil which was lovely

  • June 11, 2013 at 8:45 pm: Joyce A.

    Holy Smokes. Just made these. I’m a pretty avid baker and have wrestled with vegan dessert recipes for 10+ years. That, coupled with the desire for an ‘adult’ cookie and my family is familiar with my ‘experiments’. THESE COOKIES ARE DA BOMB:
    1) Actually made 2.75 doz cookies. Recipes usually err on the generous, so these extra are now the baker’s property :)
    2) SO SO easy and fun to make
    3) Bite. Yup. They’re tasty. Not sure? Repeat.
    4) VEGAN
    Thanks for this delectable addition to our cookie jar.

  • July 8, 2013 at 9:26 pm: Alice

    Just made these… BEST COOKIES I HAVE EVER MADE! :)

    I served them to a party of non-vegan friends and they went down so well that I am having to print out recipe cards! Don’t worry, Isa, I will give them a link to your fabulous blog and encourage them to check it out!

    Also, I had some extra cinnamon sugar left over so put it on homemade pancakes, mmmm! :D

  • July 30, 2013 at 4:34 am: Jessica

    These were the most delicious cookies I’ve ever made, even better than those made in Olden Times [pre-Vegan/GF]. Had almost everything in the house; was v. happy to get such wonderful results even with the adjustments made!

    flour –>pre-packaged coconut/cassava blend + potato starch and xanthan gum
    canola oil –>safflower oil
    1 cup sugar –> 3/4 C sugar
    3 TB almond milk –> flax milk
    1 tsp chocolate extract –> 1/2 bag of Enjoy Life chocolate chunks melted in a cup of strong dark roast coffee
    and baking powder instead of baking soda. the comment thread tells me this is why there was no crackle//but it didn’t even matter. Especially loved the amount of cayenne you call for! it gives them a lovely, stealthy heat. Everything I’ve made from this website of yours is top-notch! Terrific recipes.

  • August 11, 2013 at 11:59 pm: Heidi

    What is the nutrition info on these cookies?

  • September 24, 2013 at 2:27 am: Michelle Perrine

    I just found this recipe and these are wonderful!

  • September 28, 2013 at 8:58 pm: Alisa

    tried this recipe, did about half the cayenne. they turned out amazing. I love this website. I want all of your recipe books for Christmas. thanks for sharing!

  • October 9, 2013 at 1:22 am: Rebecca

    I just made these, and I am so impressed! My roommates love them; the spice level is perfect. I don’t think I could ever mess these up. Thanks, IsaChandra!

  • October 9, 2013 at 3:35 pm: Debbie

    I made these yesterday and they are AMAZING!

  • October 10, 2013 at 4:42 pm: Betsy

    These cookies are amazing! I left out the cayenne for my spice-sensitive people, and they came out crisp on the outside and chewy on the inside. Can’t stop eating them!

  • October 20, 2013 at 8:18 pm: Karen

    I entered these into a baking contest at work and tied for first place! The other winner made non-vegan Nanaimo Bars. Hard to compete against that, but I can guarantee no one there had ever tried anything like these cookies and eveyone loved them. And then of course, to hit them with the news that they are vegan was FUN! Thanks for a great recipe.

    • October 21, 2013 at 4:07 pm: IsaChandra

      Oooh, great to know, thanks!

  • October 27, 2013 at 5:00 pm: Jodi

    I make these all the time as the ingredients are so simple – I always have them, even in my poorly stocked student cupboard. This is definitely my favourite cookie recipe!
    Thank you Isa

  • November 29, 2013 at 11:27 pm: Kristina

    These are CROWD-PLEASERS! Does not disappoint. Don’t change a thing and ENJOY these VEGAN delights.

  • December 11, 2013 at 5:33 am: TzuZen

    These are kick ass. I leave out the cinnamon and cayenn. I sub Buttershots for the non- dairy milk. Add a tablespoon of instant coffee or one of those “pillows” of Starbucks one cup coffee deals. I dredge them in a half/half mix of powder sugar and cocoa powder.

    I freeze the dough pre-portioned.

  • December 13, 2013 at 7:56 pm: Daniela

    These were a huge hit, thank you so much!!!! And, boy, do they smell amazing too!

  • December 14, 2013 at 4:08 am: ebraina

    Just made these with a couple slight adaptations, and holy wow. These are hands-down the best cookies I have ever made. Like a pillowy soft and fudgey brownie cookie. I’m in heaven.

  • January 12, 2014 at 4:31 pm: Michelle Perrine

    This are really wonderful! I made some for my God grandchild whose family is vegan, but I had to make another batch for my family-and we’re not! They are just so good! Thanks!

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  • January 28, 2014 at 10:22 pm: Susan

    Holy moly! These are SO good. I ate half the cookie dough before it even GOT in the oven.

  • January 29, 2014 at 3:09 am: to young to polka

    Amazing! I cut the oil with half applesauce and sprinkled turbinado sugar on top after the cinnamon/sugar mixture and these turned out so great! Double your recipe because you will want more!

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  • February 18, 2014 at 1:20 am: Mary Lou

    I am relatively new to the vegan life, but have been cooking and baking for 50 years. Finding your recipes has been a wonderful discovery, online and in books (FOK). I just made these tonight – superb! Thanks a million.

  • March 2, 2014 at 11:44 am: Reanne

    Would it work if I used vegetable oil or sunflower oil instead of canola oil?

  • March 6, 2014 at 6:01 am: Jennie

    These are so good! I used gluten free flour and I used chocolate soymilk instead of regular or vanilla so that way it added a bit more chocolate flavor since I only had vanilla extract. I work with 50 high schoolers, a few of which are vegan or gluten free or nut free, so this recipe was perfect (with the changes of gluten free flour and soymilk instead of almond, which were both easy to do). They tasted awesome and had just the right amount of heat to them. I had my dad and sister taste test them and they loved them too! I’ll definitely be making these again.

  • March 22, 2014 at 4:18 pm: Fair Price

    Thanks for this recipe, sounds amazing! We’re gonna share this on our Facebook page

  • May 26, 2014 at 1:26 pm: Real Estate

    Appreciating the persistence you put into your website and detailed information you offer. It’s nice to come across a blog every once in a while that isn’t the same unwanted rehashed material. Wonderful read! I’ve saved your site and I’m adding your RSS feeds to my Google account.

  • July 11, 2014 at 5:16 pm: Amber

    Isa, I just have to thank you wholeheartedly for this amazing recipe. I have used it dozens of times over the years, for cookies, sandwich cremes, pie crusts (hot chocolate pie, anyone?!), and even mini tortes. Today I am making the mini tortes, and I doubled the recipe but used 1/2t cayenne plus 1/4t chipotle powder and 3/4t cinnamon. This is my all-time favorite cookie recipe that I will probably keep using forever. I can’t thank you for it enough!!!

  • September 16, 2014 at 6:06 pm: Terri

    I made these last night exactly as written and they turned out amazing. I think they taste like a brownie cookie. They are crisp on the outside and soft in the middle. I forgot the cayanne I bought was “extra hot” so they do have quite a kick, but I think I like them that way. I will absolutely make these again and again. Plus they are super easy to make and require a minimal amount of ingredients.

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  • October 11, 2014 at 6:31 pm: Daniela

    I made these for my sister and her boyfriend (who is from Mexico) and they were a HUGE hit!!!!!!!!!! Thank you so very much!!!!!!! They actually are very, very delicious.

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  • November 15, 2014 at 12:00 pm: Jessica

    I am so glad I only made a half batch of these.. Hubby and I polished them off in a sitting! Really something else; my man normally doesn’t care for sweets at all. Ordering two of your books today!

  • November 19, 2014 at 5:08 pm: TzuZen

    These are a consistent winner when I make them. I sometimes leave out the cinnamon and cayenne completely for a simple chocolate cookie.

    For a buttery character, I’ve been known to sub Buttershots Schnaps or other buttery schnapps for the non-dairy milk. It works like a champ and gives that buttery, caramel character that can be quite nice.

  • November 19, 2014 at 5:10 pm: TzuZen

    The sugared dough balls freeze beautifully, too. It can be a nice gift with the holidays coming to give someone a small box of unbaked, home made cookie balls. Instructions attached.

    Make an assortment. Nothing is better than cookies, except fresh baked cookies. Beats the stuff in the refrigerator section at the grocery hands down.

  • December 14, 2014 at 7:34 pm: tanyakristine

    Crap-a$$. I made these this weekend for our bake sale monday and ate more than half of them so i have to make ANOTHER batch today. Thank God it’s Sunday…i only have to survive one day.