Mexican Hot Chocolate Cookies | VegNews

Makes 15-20 cookies

What do you need:

For the cookies:
1-2/3 cup flour
1/2 cup cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 tsp salt
1/2 cup rapeseed oil
1/4 cup maple syrup
1 cup of sugar
2 teaspoons vanilla
3 tablespoons of almond milk

For the sugar topping:
1/3 cup sugar
1 teaspoon of cinnamon

What are you doing:

1. Preheat the oven to 350 degrees. In a large bowl, sift the flour, cocoa, cayenne pepper, cinnamon, baking soda and salt. In another medium bowl, whisk canola oil, maple syrup, vanilla, milk and sugar until fully incorporated.

2. Slowly add the dry ingredients to the wet ingredients, mixing continuously. The batter will be thick

3. Using a cookie scoop or the palms of your hands, create 2 balls of soup dough and flatten them into discs, place them on a cookie sheet and cover one side with the dusting of sugar and cinnamon. Bake for 12 minutes.

Check out all of our 2015 VegNews Holiday Cookie Contest winners!

First place: Salted Caramel Cookies by Michelle Norton
Second place: Gingerbread Fondant Buttons by Anna Jurik

Click here for the winners of the 2012 VegNews Holiday Cookie Contest.

This recipe was originally created by Isa Chandra Moskowitz and posted on the Post Punk Kitchen blog.

Subscribe to VegNews before February 20 and receive our Winter Wellness issue for FREE!


Comments are closed.