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What to say about these cookies? Well if you scroll down you will see that they are vegan. I am all for meat and animal products, especially when it comes to baking. Butter and eggs make or break a cookie. But not this one, its amazing. I didn't tell people until after they took a bite, then I told them it was vegan and they were all impressed. It has a different texture, but the flavor is there and they look perfect. I feel like they are healthier too without the butter so you can justify eating more cookies. These cookies would be a delicious on a Christmas cookie platter. They might be good too if you add chocolate chips... Ill save that idea for text time.
Vegan Mexican Hot Chocolate Snickerdoodles - Adapted from The Post Punk Kitchen
Yield: 2 Dozen Cookies
Ingredients:
1/2 Cup Canola Oil
1 Cup Sugar
1/4 Cup Pure Maple Syrup
3 Tablespoons Almond Milk (I used Soy Milk)
2 Teaspoon Vanilla
1 2/3 Cups Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon cinnamon (I did more like 1 1/2 teaspoons)
1/2 teaspoon cayenne (I did put this in...)
1 Cup Sugar
1/4 Cup Pure Maple Syrup
3 Tablespoons Almond Milk (I used Soy Milk)
2 Teaspoon Vanilla
1 2/3 Cups Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon cinnamon (I did more like 1 1/2 teaspoons)
1/2 teaspoon cayenne (I did put this in...)
Cinnamon Sugar for Rolling Cookies: (you can adjust this to your taste.... I used more cinnamon)
1/3 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Cinnamon
Directions:
- Preheat oven to 350 F. Prepare you baking sheets.
- Mix the topping ingredients together in a bowl, then pour 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 vanilla.
- 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 tablespoon sized balls. Roll dough balls in the sugar topping. Place on baking sheet and flatten with the bottom on a cup til they are 1 1/2-2 inch discs, they will spread.
- 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.
- Enjoy!!
Snickerdoodles are one of my favorite cookies and I can only imagine how good these would be! Will definitely be trying this!
ReplyDeleteStephanie
chocolatecoveredbuttons.blogspot.com
What a great twist on a traditional snickerdoodle!
ReplyDeleteThese look wonderful! Linked to you from, Sweet Treats Friday
ReplyDeleteI've never been bold enough to venture out into the realm of spicy and sweet. However, these look and sound incredible. I would definitely be willing to same one or two. I'd like to invite you to share your recipe on Sweet Indulgences Sunday.
ReplyDeletehttp://www.wellseasonedlife.com/2011/10/sweet-indulgences-sunday-26.html
Wow, those sound incredible. I'm gonna have to give these a try sometime.
ReplyDeleteI love mexican hot chocolate, but I've never had it in cookie form- what a great idea! I'd love to try these for christmas time :) thanks!
ReplyDeleteI made these this week and love them! I used just over a 1/4 tea. of cayenne because I was concerned it might be too spicy, but it came out just right. Thanks for sharing a great recipe!
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