Mexican Hot Chocolate Snickerdoodles

• Vegan

• Refrigerated

  • 3 tbsp Almond milk

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 tsp Cayenne pepper, Red
  • 2 tsp Cinnamon
  • 1/4 cup Cocoa powder
  • 1 Dusting sugar
  • 1 2/3 cup Flour
  • 1/4 tsp Salt
  • 1 1/3 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

Found on lmld.org

Description

Ingredients

• 1⅔ cup flour
• ¼ cup cocoa powder
• 1 tsp cinnamon
• ¼ tsp red cayenne pepper
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup sugar
• ½ cup canola oil
• ¼ cup maple syrup
• 2 tsp vanilla
• 3 TBS almond milk
• Dusting sugar
• ⅓ cup sugar
• 1 tsp cinnamon

Directions

• Preheat your oven to 350 degrees.
• Line a cookie sheet with parchment paper.
• In a large bowl, shift together the flour, cocoa powder, cinnamon, red cayenne pepper, soda, and salt
• In another large bowl, add sugar, oil, maple syrup, vanilla, and almond milk. Mix together to combine.
• Slowly add your wet ingredients to your dry ingredients, mixing in between each add in. Mix until combined. Batter will be stiff.
• With your hands, scoop about 1 TBS of batter, roll into a ball, and then flatten into a disc.
• Dip disc into dusting sugar (cinnamon and sugar mixed together) and place sugar side up on the cookie sheet.
• Continue until all batter has been used.
• Bake for 10 minutes. Remove from oven and let cool.
• Cookies will crack while cooling, store in an airtight container.