Mexican Hot Chocolate Snickerdoodles (vegan)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

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)

Recipe

• 1 mix the topping ingredients on a large dinner plate. set aside.
• 2 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.
• 3 add the extracts.
• 4 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.
• 5 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.
• 6 bake in the preheated oven at 180°c/350°f for 10-12 minutes. cookies should crackle on top.
• 7 remove from the oven, let them cool on the baking sheet for 5 minutes. then transfer to a wire-rack to cool completely.