Easy Mexican Chocolate Snickerdoodles are vegan and simple to make. Cayenne pepper, cinnamon, and chocolate make it irresistible! Cinnamon-sugar-rolled cookies have a soft center, crispy edges, and crackled top.
Ingredient
– 1 ⅔ cups all-purpose flour– ½ cup unsweetened cocoa powder– 1 teaspoon baking soda– ¼ teaspoon sea salt– ½ teaspoon cinnamon– ½ teaspoon cayenne– ½ cup canola oil– ¾ cup sugar– ¼ cup pure maple syrup– 3 Tablespoons unsweetened almond milk– 1 teaspoon vanilla extract– For the topping– ⅓ cup sugar– 1 teaspoon ground cinnamon
Direction
1
Heat oven to 350 F. Parchment two large baking sheets.
Mix flour, cocoa powder, baking powder, salt, cayenne pepper, and cinnamon in a small bowl.
2
Add oil, sugar, maple syrup, milk, and vanilla to another large bowl. Stir to mix.
3
Mix three portions of flour into the wet ingredients. After each flour addition, scrape bowl sides and bottom to combine.
4
Mix sugar and cinnamon in a shallow dish. Mix well.
5
Bake cookies for 10-12 minutes until edges are set but center is soft. Because every oven is different, cookies may be ready at 9 minutes if the edges are set.
6
After 5 minutes on the baking sheet, transfer to a cooling rack to finish cooling.
7
Cookie edges will crisp and crack as they cool.
also see
also see
Easy Italian Roast Turkey with Lemon and Herbs Recipe