Mexican Hot Chocolate Snickerdoodles (Vegan)

Jun 04, 2023June 4, 20230 0
Delicious Vegan Mexican Hot Chocolate Snickerdoodles Recipe
in Dessert

Prep

20 min

Cook

12 min

Ready In

32 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup oil ( canola is specified in the book , but any neutral oil will do )
1 cup sugar ( I used unrefined cane sugar )
1/4 cup pure maple syrup
3 tablespoons non-dairy milk ( I used vanilla oat milk )
1 teaspoon vanilla extract
1 teaspoon chocolate extract ( I used more vanilla as I could not find it )
1 2/3 cups flour ( I used spelt flour )
1/2 cup unsweetend cocoa powder ( I think carob powder would work well , too )
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper ( or try chili powder )

Nutrision Information

Servings Per Recipe
24
Calories
142
Sugar
11g
Fat
7g
If you're craving a spicy and chocolately dessert, then these vegan Mexican hot chocolate snickerdoodles are for you! They're sweet, spicy and will definitely awaken your taste buds. With a rich flavor that's both indulgent and satisfying, these cookies are perfect for sharing with friends and family around a cozy fire. Plus, they're super easy and fun to make, so you can enjoy them anytime during the winter season.

Instructions

1.Preheat oven to 350F and line your baking sheet with parchment paper.
2.Mix 1/3 cup sugar and 1 tsp ground cinnamon in a small bowl.
3.In a large mixing bowl, whisk oil, 1 cup sugar, maple syrup, non-dairy milk, vanilla and chocolate extract until smooth.
4.In a separate bowl sift spelt flour, cocoa powder, baking soda, salt, 1/2 tsp cinnamon and cayenne pepper.
5.Mix dry ingredients with the wet ingredients and stir until fully combined.
6.Form 1.5-2-inch balls then roll them in the cinnamon sugar mixture.
7.Place balls on the baking sheet with enough space.
8.Bake for about 12 minutes and then take out of the oven and leave on the baking sheet for another 5 minutes before transferring to a wire rack.
9.Store in airtight container for up to 7 days.

PROS

Rich chocolatey flavor with a kick, vegan-friendly, and easy to make.
Perfect for the winter season, and especially for those with a sweet tooth.

CONS

The addition of sugar and oil make them calorie-dense, so it’s best to enjoy these as an occasional treat in moderation as part of a balanced diet.
While this recipe is vegan, some of the ingredients, like maple syrup and cocoa powder, can be expensive.

HEALTH & BENEFITS

The cayenne pepper in the recipe contains capsaicin, which has anti-inflammatory and pain relieving properties. The use of non-dairy milk eliminates lactose, which can cause digestive issues and discomfort in some people. Lastly, the use of spelt flour provides more nutrients than all-purpose flour, including fiber, niacin, and zinc.

Print

Leave a Reply

Your email address will not be published.