Mexican Chocolate Snickerdoodles
Chocolate with a touch of cayenne pepper make for a stingingly hot chocolatey treat! These cookies also have a bit of cinnamon to make them disappear quickly! So Good!!
For the Topping:
1/3 cup sugar
1 tsp ground cinnamon
For the Cookies
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tbsp nondairy milk
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla extract if youhave no chocolate)
1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (regular not Dutch)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne
1 cup mini chocolate chips
Preheat oven to 350˚F. Line twolarge baking sheets with parchment paper.
Mix the topping ingredients together on a large dinner plate. Set aside.
In a medium sized mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the extracts.
Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you've got a pliable dough.
Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inchdiscx. Transfer the dough balls to a baking sheet, sugar sidee up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10-12 minutes; they should be a bit spread and crackly on top. remove the cookies from the oven and let them cool for 5 minutes, then transfer them to wire racks to cool completely.
chocolate, cookies, cayenne, chocolate chips
Isa Moskowitz/Plant Your Seed