How to Bake Vegan Mexican Hot Chocolate Snickerdoodles

A spicy, crisp chocolate cookie with a cinnamon sugar topping. Makes about 24 cookies. Recipe from Vegan Cookies Invade Your Cookie Jar.

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How to Bake Vegan Mexican Hot Chocolate Snickerdoodles Recipe
15 Steps
Ingredients
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1
Gather the ingredients. For the cocoa powder, I really like a rich black variety, such as this Guittard Cocoa Noir.

Gather the ingredients. For the cocoa powder, I really like a rich black variety, such as this Guittard Cocoa Noir.

2
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or silpats.

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or silpats.

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3
Mix the topping ingredients together on a flat plate. Set aside.

Mix the topping ingredients together on a flat plate. Set aside.

4
In a medium mixing bowl combine the oil,  sugar, syrup, and milk. Mix in extracts.

In a medium mixing bowl combine the oil, sugar, syrup, and milk. Mix in extracts.

5
Use a fork to vigorously mix everything until combined.

Use a fork to vigorously mix everything until combined.

6
Sift in remaining (dry) ingredients. Start with the flour.

Sift in remaining (dry) ingredients. Start with the flour.

7
Then add the cocoa powder.

Then add the cocoa powder.

8
Finally, the salt, cinnamon and cayenne.

Finally, the salt, cinnamon and cayenne.

9
Mix until the dough is pliable.

Mix until the dough is pliable.

10
Roll dough into walnut sized balls.

Roll dough into walnut sized balls.

11
Pat into the cinnamon sugar topping to flatten into roughly 2 inch discs.

Pat into the cinnamon sugar topping to flatten into roughly 2 inch discs.

12
Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread).

Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread).

13
Bake for 10 to 12 minutes.

Bake for 10 to 12 minutes.

14
Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

15
Enjoy!

Enjoy!

Ingredients

For the topping: 
Cups Sugar 
1 Teaspoon Cinnamon 
For the cookies: 
½ Cups canola oil 
1 Cup Sugar 
¼ Cups Maple syrup 
3 Tablespoons Almond milk 
1 Teaspoon Vanilla extract 
1⅔ Cups Flour 
½ Cups unsweetened cocoa powder 
1 Teaspoon Baking soda 
¼ Teaspoons Salt 
½ Teaspoons Cinnamon 
½ Teaspoons cayenne 
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