Best 2 Mexican Hot Chocolate Snickerdoodles Vegan Recipes
Indulge in the delectable fusion of Mexican hot chocolate and classic snickerdoodles with our vegan Mexican hot chocolate snickerdoodles recipe. These soft and chewy cookies are infused with the rich and spicy flavors of Mexican hot chocolate, made with a blend of cocoa, cinnamon, nutmeg, and chili powder. The Mexican hot chocolate flavor is further enhanced by the addition of cayenne pepper, giving them a subtle kick. Topped with a sprinkling of cinnamon sugar, these cookies are a perfect balance of sweet, spicy, and chocolatey.
In addition to the main recipe, the article also includes three variations:
* **Mexican Hot Chocolate Snickerdoodles with Chocolate Chips:** For those who love extra chocolate, this variation adds semisweet or dark chocolate chips to the batter, creating a gooey and decadent treat.
* **Mexican Hot Chocolate Snickerdoodles with Candied Jalapenos:** If you enjoy a bit of heat, this variation incorporates candied jalapenos into the dough, resulting in a spicy and sweet flavor combination that will tantalize your taste buds.
* **Gluten-Free Mexican Hot Chocolate Snickerdoodles:** For those with gluten sensitivities or preferences, this variation provides an alternative recipe using gluten-free flour, ensuring that everyone can enjoy these delicious cookies.
MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)
These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Mix the topping ingredients on a large dinner plate. Set aside.
- In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
- Add the extracts.
- In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
- Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
- Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
- Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.
MEXICAN CHOCOLATE SNICKERDOODLES
Snickerdoodles with their sweet, buttery flavor rolled in cinnamon sugar are divine. This recipe adds cocoa and a tiny bit of cayenne to make them reminiscent of Mexican hot chocolate. The delightful hint of cayenne hits you a few moments after you take a bite... a fun surprise. These snickerdoodles are unique, delicious, and...
Provided by Teresa Jacobson
Categories Chocolate
Time 25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
- 2. In a large bowl, cream sugar and butter together.
- 3. Stir in eggs and vanilla.
- 4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
- 5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
- 6. In a small bowl, combine sugar and cinnamon mixture.
- 7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
- 8. Bake for 8-10 minutes.
- 9. Cool on cookie sheet for 1 minute before removing to a cooling rack.
Tips
- To make sure your snickerdoodles are perfectly soft and chewy, make sure to chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- If you don't have any vegan butter on hand, you can use coconut oil instead. Just make sure to use refined coconut oil, so that the cookies don't have a strong coconut flavor.
- If you want your cookies to be extra chocolatey, you can add some chocolate chips or chopped chocolate to the dough. You can also sprinkle some chocolate chips on top of the cookies before baking.
- If you don't have any cinnamon sugar on hand, you can make your own by mixing together equal parts ground cinnamon and granulated sugar.
- Make sure your oven is preheated before baking the cookies. This will help them bake evenly.
- Bake the cookies until they are just set around the edges but still soft in the center. If you overbake them, they will become dry and crumbly.
Conclusion
These Mexican Hot Chocolate Snickerdoodles are the perfect holiday cookie. They are soft, chewy, and full of chocolatey flavor. Plus, they are easy to make and can be enjoyed by people with all kinds of dietary restrictions. So next time you're looking for a delicious and festive cookie recipe, give these snickerdoodles a try.
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