Mexican Hot Chocolate Snickerdoodles
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recipe by Jackson Bockus
-
- Total Time
- 26mins
-
- Serves
- 6
-
- Calories
- 551
Spicy, chocolatey snickerdoodles. Adapted from Isa Chandra Moskowitz's recipe.
recipe updated 17 Nov. 2021
Ingredients
-
- Rapeseed oil
- 110 g
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- Granulated sugar
- 275 g
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- Maple syrup
- 80 g
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- Almond milk
- 45 g
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- Vanilla extract
- 9 g
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- All purpose flour
- 245 g
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- Cocoa powder
- 45 g
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- Baking soda
- ½ teaspoon
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- Salt
- ¼ teaspoon
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- Ground cinnamon
- 1 ½ teaspoons
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- Cayenne pepper
- ½ teaspoon
Tools
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Spatula
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Oven
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Parchment paper
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Whisk
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Large mixing bowl
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Baking sheet - 18 x 13"
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Medium bowl
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Small bowl
Step preview
- Pre-heat oven - 175°C
- Add rapeseed oil, granulated sugar and maple syrup to a clean large mixing bowl
- Whisk until combined
- Add almond milk to the sugar mixture
- Mix in vanilla extract to the milk-sugar mixture and set aside
- Add all purpose flour, cocoa powder, baking soda, salt, ground cinnamon and cayenne pepper to a clean medium bowl
- Transfer dry ingredients to the wet ingredients in the large mixing bowl
- Mix well until smooth
- Add granulated sugar and ground cinnamon to a clean small bowl and mix
- Line a clean baking sheet with parchment paper
- Form dough into balls the size of a golf ball
- Roll balls in sugar mixture until coated
- Transfer balls to baking sheet
- Press gently
- Bake and let cool - 11 min, 175°C