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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!!
