These cookies have the dense texture of snickerdoodles, but a completely different flavor -- rich and chocolately with a hint of cinnamon and a cayenne kick.
Mexican Chocolate Snickerdoodles from Vegan Cookies Invade Your Cookie Jar
½ C canola oil
1 C sugar
¼ C maple syrup
3 Tablespoons milk (original recipe calls for nondairy milk alt)
2 teaspoons vanilla extract (original recipe calls for one vanilla, one chocolate)
1 + 2/3 C all-purpose flour
½ C cocoa powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon cayenne (or to taste)
Original recipe also calls for ¼ tsp salt (we omit)
For topping: 1/4 Cup sugar and 1 tsp cinnamon
Mix wet ingredients and sugar. Add dry ingredients. Mix into a pliable dough. Form into walnut-sized balls. Pat dough balls into sugar topping to flatten into 2 inch discs. Place on cookie sheet covered in parchment paper. Bake at 350 for 10-12 minutes.