There is nothing better on a cool, fall day then something that can warm you up in seconds. My friends were doing some yard work today and I decided to bake them some delicious Mexican Hot Chocolate cookies. These are one of my favorite (and easiest) cookies to make. I found the recipe on Isa Chandra Moskowitz’s website and it’s also in her book Vegan Cookies Invade your Cookie Jar. Try not to eat them all at once…but if you do, it’s okay.
Ingredients:
Topping:
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
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 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
- Mix topping, set aside
- Mix oil through vanilla, until well incorporated
- Sift in dry ingredients
- Roll into balls, pat down into 2 inch discs and press top in sugar/cinnamon mixture
- (optional) add chunks of dark chocolate inside of or on top of the cookies
- Bake for 10-12 minutes; makes 20-24 cookies
Interesting! I bet Nathan would love these, am bookmarking the recipe!
You will too! They really aren’t _that_ spicy. They have just a hint of heat. It’s quite nice