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.
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 😀
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!
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!!!! 😉
Chocolate cookies that bite you back – fabulous!
Im so excited to make these!
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!
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! :]
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.
Fantastic! Saw the recipe and HAD to make them right away. YUM!!
what a great recipe! loved loved!!!!!
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.
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The recipe looks very nice btw. YUM! Thanks for sharing!
I ate my fingers….!!!! Thanks Isa!
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!
Oh my god. Best thing on the planet.
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)
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!
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 🙂
oh, and i used whole wheat flour and you would never know it.
Oops, not Earth’s Best chocolate chips, but enjoy life.
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.
Made these today, and they were perfect. Perfectly crackled and spicy and delicious!
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
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.
I made these this week….freaking amazing, used ginger extract instead of chocolate for some more spicy fun… time to make another batch
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.
my taste buds are thanking you…..no wait….praising you. THIS IS MY NEW FAVORITE COOKIE!!!!!
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!
Bake for less time next time to get them to be softer!
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.
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!
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… 😀
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.
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.
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!