Mexican Hot Chocolate Snickerdoodles

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Rating: 5.0/5 (2 votes cast)

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Inspired by our friends down at the Pembroke Cafe, we decided to make some of our own Mexican Hot Chocolate Snickerdoodles, we made two batches one batch with regular flour, the other second batch we substituted brown rice flour for the flour to make a Gluten Free Vegan snack, both turned out delicious!  A little hot though, I would recommend not using 30,000 Scoville Cayenne Powder, or cut it in half to 1/4 tsp.

 

Vegan Gluten Free Mexican Hot Chocolate Snickerdoodles

Mexican Hot Chocolate Snickerdoodles straight out of the oven!

Mexican Hot Chocolate Snickerdoodles, 5.0 out of 5 based on 2 ratings

Makes 2 Dozen

Ingredients:

Topping:

Cookies:

 


Preparation:

Preheat oven to 350 F, while waiting for the oven to preheat line two baking sheets with parchment paper.

For the topping, go ahead and mix the sugar and cinnamon together in a shallow bowl or plate, set aside.

In a medium mixing bowl, use a fork to mix together oil, sugar, syrup, and milk.  Once these are vigorously mixed, add the extracts and mix.

Sift in the remaining ingredients while stirring.  Once all ingredients are added, mix until you’ve got a pliable dough.

Once the dough is pliable, roll it into walnut sized balls.  Pat into the sugar topping to flatten into roughly 2 inch discs.  Place the discs onto the parchment paper, sugar side up at least 2 inches apart.

Bake for 10-12 minutes, they should spread and crack on the top.  Remove from the oven and let cool for 5 minutes, transfer to a cooling rack to cool completely.

 

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