Saturday, December 6, 2014

Mexican Hot Chocolate Snickerdoodles

 I saw this recipe a couple weeks ago and was so intrigued. I am not actually the biggest fan of spicy food but I thought the chocolate and cayenne combination could be pretty tasty. And it was! The heat of the cayenne was just the perfect amount to give it a complex flavor. 

Here is what you need:

1 2/3 cup flour
1/2 cup cocoa powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 tsp vanilla extract
3 tbsp almond milk

For the topping:
1/3 cup granulated sugar
1 tsp cinnamon

Here is what you need to do:
1. First off, preheat the oven to 350.

2. In a large bowl, mix flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate bowl, whisk oil, maple syrup, sugar, vanilla and milk. Slowly add the dry ingredients to the wets and mix thoroughly until the batter is stiff.

3. Using the palm of your hands, roll about 3 tbsp worth of batter into a small ball. Press the ball into the sugar-cinnamon topping until slightly flattened. On a parchment lined cookie sheet, place each cookie about 2 inches apart.

4. Bake for about 12 minutes.


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