(MEAT-FREE MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, treat your sweet tooth to something special. If you like your chocolate with a spicy kick, then these Mexican Hot Chocolate Snickerdoodles are for you. They’re so good, even a butter lover will crave them! — Global Animal
Mexican Hot Chocolate Snickerdoodles
Yield: 20 cookies
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 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
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.
Recipe Courtesy of This Rawsome Vegan Life
More This Rawsome Vegan Life: http://www.thisrawsomeveganlife.com/2011/11/sometimes-ya-just-need-fresh-baked.html