Vegan Mexican Hot Chocolate Snickerdoodles

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It’s thawing time. Are you ready to thaw? I’m totally ready to thaw.

Everyone’s emerging from their wintry cocoons. Runners are wearing neon. People are yelling hellos across the street. Smiles just happen. Ducks and swans are chilling on the pond that’s lost its icy sheet.

You know winter is over when windows open. When we start to let the cross breezes clear layers of dust. Turning down the thermostat and wearing ankle-high pants never felt so good.

What’s up, March. I’m springing forward. I’m doing a long jump into this month. I’m mid-air and far from ready to land.

There are a couple of things I want to hold on to, though. Like the flavors of January and February. And, fine, I’ll admit that my love of apple cider should be contained to November. Eggnog should probably be drunk only once.

But hot chocolate? That’s good throughout the year. You won’t want it when it’s 90 degrees out, but when it’s a cookie?

Oh man.

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And when there’s cayenne pepper? Holy zing. Just punch me in the face.

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You guys are so adorable.

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Seriously, quit your cuteness. Those crackly imperfections are too much.

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Oh. These are so vegan. Vegan to the max. And that’s almond milk.

And I might not be doing the vegan thing anymore (Listen. I work at a donut shop. When someone asks me how the hibiscus cherry donut tastes, I’d better have a real answer.), but I’m still cutting out as much dairy and eggs as possible. Plus, when a vegan cookie tastes this unreal, I’ll gladly cut out the butter.

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Peas in a pod.

Vegan Mexican Hot Chocolate Snickerdoodles.

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup (I used grade B)
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond or soy milk

For the sugar dusting:
1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be stiff.

Using the palm of your hands, roll about 3 tablespoons worth of batter into a small ball. Shape into pancake-like disks and cover one side with the sugar-cinnamon dusting.

On a sheet of parchment paper, place each disk about 1 inch apart, sugar side up.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

Make them smaller if you want to share with your coworkers in the morning.

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3 thoughts on “Vegan Mexican Hot Chocolate Snickerdoodles

  1. Pingback: The Mystic Kitchen

  2. Howdy! This blog post couldn’t be written any better! Going through this post reminds me of my previous roommate! He continually kept preaching about this. I am going to send this article to him. Pretty sure he’ll have a great read.
    Many thanks for sharing!

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