For the topping- 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
Instructions
1) Preheat oven to 350 F. Line 2 large baking sheets
with parchment paper.
2) Mix the topping ingredients together on a flat
plate. Set aside.
3) In a medium mixing bowl, use a fork to vigorously
mix together oil, sugar, syrup, and milk. Mix in
extracts.
4) Sift in remaining ingredients, stirring as you
add them. Once all ingredients are added mix until
you’ve got a pliable dough.
5) Roll dough into walnut sized balls. Dip one end
of each ball into the sugar topping, then flatten on
the sheets into roughly 2 inch discs. Make sure the
cookies are at least 2 inches apart (they spread)
6) Bake for 10 to 12 minutes, they should be a bit
spread and crackly on top.
7) Remove from oven and let cool for 5 minutes, then
transfer to a cooling rack to cool completely.
Originally Submitted
12/8/2020
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