Mexican Hot Chocolate Cookies Recipe
I’ve seen these cookies a lot on the web, and they’ve always caught my eye, but I’m not sure what has kept me from baking them. They are extremely easy to make, and I’m sure almost every one of you has all the ingredients on hand — if not, they are ingredients that every household should have: dutch processed cocoa, cinnamon, cayenne pepper, and the basics (flour, sugar, etc). The recipe did call for maple syrup, but I didn’t have one, and used agave syrup instead. This recipe comes from Vegan Cookies Invade Your Cookie jar.” I don’t own the book, and actually have only browsed through it, but there are some cookies in there that look great. I may have to pick up the book one of these days. Although these cookies are from a vegan cookbook, the ones I made in particular are not vegan, only because I didn’t have any nondairy milk on hand. Since I’m not vegan, I don’t mind, but I’m sure they would be just as good made with soy, almond, or some other nondairy milk, since that’s what they were made to be.
The cookies turned out pretty good! I would describe them as being chocolaty, that hits you with a subtle hint of spiciness when your chewing. Nothing crazy spicy, and honestly I could have put just a tad bit more cayenne to kick it up a notch.
Mexican Hot Chocolate Cookies
recipe from The Post Punk Kitchen
yields 18-24 cookies
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
1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Mix the topping ingredients together on a flat plate. Set aside.
3. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
4. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
5. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
6. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.
7. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.