Tuesday, February 21, 2012

Mexican Chocolate Snickerdoodles

Last week, I was craving Snickerdoodles. Not just any snickerdoodles either, but homemade, vegan snickerdoodles. 

Naturally, I spent all day trying to find a recipe that I could go home and make without going to the grocery store. 

I ended up buying Isa Chandra Moskowitz's Vegan Cookies Invade Your Cookie Jar after finding a recipe for Mexican Chocolate Snickerdoodles on Post Punk Kitchen. Just thinking about these cookies made my mouth water.

If you're unfamiliar with "mexican chocolate", then you need to get in the know, STAT. It's chocolate spiced with cayenne and cinnamon and it's the most delicious way to have your chocolate. 

The possibilities are endless: 
  • mexican chocolate hot chocolate
  • mexican chocolate chocolate bars
  • mexican chocolate cookies
  • mexican chocolate brownies
  • mexican chocolate birthday cake
....I have to stop writing this list, it's making me crave mexican chocolate. 

Mexican Chocolate Snickerdoodles

by Peace, Love & Bagels
Keywords: bake dessert vegan cookie
    For the topping:
    • 1/3 cup sugar
    • 1 teaspoon ground cinnamon
    For the cookies:
    • 1/2 cup earth balance
    • 1 cup sugar
    • 1/4 cup pure maple syrup
    • 3 tablespoons water
    • 2 teaspoon vanilla extract
    • 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
    Preheat oven to 350 F. Prepare 2 large baking sheets.
    In a medium mixing bowl, use a fork to vigorously mix together earth balance, sugar, syrup, and water. Mix in vanilla extract.
    Stir in remaining ingredients. Once all ingredients are added mix until you’ve got a pliable dough...you may need to get your hands in there.
    Roll dough into tablespoon sized balls, refrigerate for half an hour.
    Mix sugar and cinnamon on a flat plate, place each ball individually into the sugar topping and flatten with a fork on each side, so the sugar sticks into the dough.
    Transfer to baking sheet, at least 2 inches apart. Bake for 8 to 9 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
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