Time to reveal the third item I made yesterday. I’m sure you were waiting with bated breath. Ha!
I made the Mexican Chocolate Snickerdoodles from Vegan Cookies Invade Your Cookie Jar. I have made these several times before and thought they were amazing. This time I thought I would change them up a bit. Not because they aren’t already great. Mostly because I didn’t have cocoa powder and I was too lazy to go to the store. So I decided to adapt the cookies to use melted chocolate instead of cocoa powder. I was thrilled with how these came out. They are even more chocolaty than the original. Also note that I am generous with the cayenne. I like these extra spicy. It’s like a party in your mouth.
Mexican Chocolate Snickerdoodles
Adapted from Vegan Cookies Invade Your Cookie Jar
3 oz semi-sweet chocolate chips
5 tablespoons canola oil
1 cup (scant) sugar
¼ cup maple syrup
¼ cup soy milk
1 tsp vanilla extract
1 2/3 cup white flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp (heaping) ground cayenne
¼ tsp salt
Topping: ¼ cup sugar + 1 tsp cinnamon, mixed
In a large bowl, melt the chocolate chips in the microwave in short intervals to avoid burning. Add the oil, sugar, maple syrup, soy milk, and vanilla and stir well with a fork. Using a sifter, add the flour, baking soda, spices, and salt. Mix well.
Form dough into round walnut size balls. Roll each ball in the cinnamon sugar topping and flatten slightly before placing on a parchment paper lined baking sheet.
Bake for 10-12 minutes. Let cool for 5 minutes or so, then move cookies to a cooling rack.