Sinfully Delicious – Mexican Hot Chocolate Snickerdoodles

I know you were all hoping that I was referring to myself (I kind of was), but for the purposes of this post, I’m talking COOKIES!

This evening, Mr. Muse and I will be joining friends for a potluck dinner in celebration of the safe and healthy return of our friend, Trevor, from his latest stint in the Middle East (Kuwait this time).  I decided that I should be safe and make sure that I have some sides (recipes posted another time) and at least one dessert that was safe for me to eat besides the main dish, which I was informed was devoid of gluten.  I pondered what I was going to make for a while and then I remember, “Oh yeah… PINTEREST.”

Pinterest is one of those places that I have a love/hate relationship with, but recently, the site has really been pulling through for me.  Case in point, these totally awesome Mexican Hot Chocolate Snickerdoodle cookies!  Yes, I DID make them “vegan” and I also made them Gluten Free, using Bob’s Red Mill’s All Purpose Gluten Free Baking Flour.  A note about this flour – it’s made with beans.  The dough or batter made with it definitely has a “beany” scent and flavor to it prior to baking; after baking, sometimes that “beany” scent/flavor is still there though less pronounced, but sometimes it’s not.  Other gluten free flour mixtures I have used made with rice can be really grainy/sandy in texture (not to mention spike the blood sugar), which doesn’t work out nicely for some recipes, so you have to make a choice on what “oddity” you’d rather have, potentially a “beany” smell/flavor or sandy texture and spiked blood sugar.

The recipe:

Mexican Hot Chocolate Snickerdoodles (Adapted from Vegan Cookies Invade Your Cookie Jar)

For the cookie dough

1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy, almond or regular milk (if using regular milk, the cookies won’t be vegan)
2 teaspoons vanilla

For the sugar coating

1/3 cup granulated sugar
1 teaspoon cinnamon

To prepare cookie dough

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.

In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.

To prepare sugar coating

In a shallow dish, stir together sugar and cinnamon.

Roll dough into walnut sized balls, then gently flatten each ball into a 2″ disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2″ apart.

Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack – let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 24 cookies.

C is for Cookie... and they're MINE!  ALL MINE!

C is for Cookie… and they’re MINE! ALL MINE!

I made mine with a 1 Tablespoon-size cookie scoop, so I got 40 cookies.  I also rolled the balls of dough in the cinnamon/sugar mixture, flattening them on the parchment-lined pan instead of flattening and then cinnamon/sugaring, so they were coated all the way around, not just on top.  They baked up great!

Of course, I had to test the recipe… so I had a cookie, and it was awesome.  I had also toyed around with the idea of turning these spicy delights into sandwich cookies.  Which I did, with one Tablespoon of whipped cream cheese frosting.  Obviously I had to test eat that as well.  In a word:  Foodgasm.

I have a feeling these will be well-received.

Mmmm delicious, spicy, chocolatey sandwich cookie....

Mmmm delicious, spicy, chocolatey sandwich cookie….

About The Amusing Muse

Deep thinker whose mind operates at warped speed. Philosopher pondering the big (and little) things in life. Storyteller. Office Ninja. Model. Teller of bad jokes. User of big words.
This entry was posted in Baking, Dairy Free, Food, Gluten Free, Musings, Personal, Random Thoughts, Vegan and tagged , , , , , , , , . Bookmark the permalink.

5 Responses to Sinfully Delicious – Mexican Hot Chocolate Snickerdoodles

  1. I have a feeling there will be no leftovers! I’m seeing more and more gluten free recipes on Pinterest….it’s an epidemic. Hope you had a wonderful evening.

  2. sassycoupleok says:

    “FOODGASM” !! How cute is that……laughing.

  3. Pingback: Sunday… Afternoon. | musingsoftheamusingmuse

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