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.
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!
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!
I made these yesterday and they are AMAZING!
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!
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.
Oooh, great to know, thanks!
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
These are CROWD-PLEASERS! Does not disappoint. Don’t change a thing and ENJOY these VEGAN delights.
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.
These were a huge hit, thank you so much!!!! And, boy, do they smell amazing too!
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.
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!
Holy moly! These are SO good. I ate half the cookie dough before it even GOT in the oven.
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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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.
Would it work if I used vegetable oil or sunflower oil instead of canola oil?
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.
Thanks for this recipe, sounds amazing! We’re gonna share this on our Facebook page
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!!!
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.
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.
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!
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.
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.
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.
These are awesome cookies — I’ve made them several times. I prefer to halve the cayenne, which makes it more subtle: The start is all chocolate and the finish has some nice heat.
Canola oil? Very dangerous! I’m quite surprised to see this ingredient listed.
I just found your website and have ordered a cookbook of yours based on how good these recipes are. This is my first sweet vegan dessert I made (recent vegan and am stoked I can still bake!) These cookies had a wonderful flavor–not too sweet and a nice kick. My only issue is mine turned out a bit dry. I am not sure if I screwed something up. I will make these again, though. Dry or not they go great dunked in coffee.
I made these yesterday (sending out some early valentines) and they were delicious. The heat on them is a tad too spicy for me, so when I make them again, I think I’ll only do half as much cayenne. Seriously good eats, though! Thanks for this recipe!
Isa, think if I made these with coconut oil in place of canola oil, and spelt flour instead of AP flour, they would be good? Or what might my adjustments have to be? Many thanks!
I just pulled my first batch out of the oven. Another PPK success! Thanks!
THESE are the cookies that have me in the kitchen at midnight whipping up a batch
My kids went wild for these! Thanks for such an awesome recipe!! We will be making these again & again!
My kids went wild for these! Thanks for such an awesome recipe!! We will be making these again & again!
Just made these – Only differences were that I used a mixture of sweet almond oil and coconut oil instead and I also added some cocoa nibs. Certainly one of the best cookies I’ve ever made or had! Thank you, Isa!
I have made these countless times. These and the chai snicker doodles are my go to for any holiday or autumn/winter party and I’ve had so many people ask me for the recipe! When I tell them they are vegan they are surprised at how chewy and decadent they are. I’m making a batch right now as a thank you gift for my friend and and would absolutely keep some for myself except I’m gluten free now. Am wondering how these would be if I made them with gluten free flour instead of AP flour? Any suggestions??
My daughter just made these. I was very skeptical, but they were fantastic in every way! A keeper for sure!
These cookies are so good! I will be making these many times this winter.
best cookies i’ve ever made. and i’ve made a lot.