Mexican Hot Chocolate Snickerdoodles

Mexican Hot Chocolate Snickerdoodles

Makes 2 dozen Cookies

A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?

For the topping:

  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

For the cookies:

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons almond milk (Or your preferred non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
  • 1 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne

How to Make? View on theppk.com Here!

1 comment:

  1. I've made traditional Snickerdoodles forever, but these are on my list of next-to-bake.

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