Easy Vegan Mexican Hot Chocolate Snickerdoodles: A Spicy-Sweet Cookie Delight

2 週間前

Inspired by: kyu

Craving a cookie that's anything but ordinary? Get ready to spice up your dessert game with these incredible Easy Vegan Mexican Hot Chocolate Snickerdoodles! Originally created by kyu for a memorable farewell, these cookies are a true conversation starter. As kyu shared, while the chocolate-chili kick was "a little polarizing" for some, many others "raved about them and asked for the recipe."

These aren't just sweet treats; they're an experience! You'll first taste the comforting sweetness and rich cocoa, followed by a delightful warmth that gradually builds, leaving a pleasant tingle. As one reviewer enthusiastically put it, "They look and sound delicious! I love a choc chili moment." Another echoed the sentiment, "Yum! Glad they were a hit. I saved the recipe!"

The best part? These plant-based cookies are incredibly easy to make! You won't need a mixer, any special or hard-to-find ingredients, or complicated techniques. It's a fantastic recipe to add something fun and a little different to your collection, proving that being a "resident treat-maker" is easier than you think.

Vegan Mexican Hot Chocolate Snickerdoodle cookies on a wire rack with ingredients in the foreground

What Makes These Cookies Special?

These aren't your grandma's snickerdoodles – they're a vibrant, spicy, and dairy-free twist on a classic. Perfect for those looking for a unique vegan dessert or a homemade treat that's easy to whip up without fuss.

Yields

Approximately 2 dozen cookies

Prep time

15 minutes

Cook time

10-12 minutes

Ingredients

For the Cookies

1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup sunflower oil (or other neutral vegetable oil)
1/4 cup unsweetened soy milk (or other plant milk)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chili pepper (powder, such as ancho or cayenne for more kick)
(Optional) 1/2 cup chocolate chips

For Rolling

1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon chili pepper (powder)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the granulated sugar, brown sugar, sunflower oil, soy milk, and vanilla extract until well combined and smooth.
In a separate medium bowl, combine the all-purpose flour, cocoa powder, baking soda, cream of tartar, salt, cinnamon, and chili powder. Whisk well to ensure no lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
In a small shallow bowl, combine the granulated sugar, cinnamon, and chili powder for rolling.
Scoop out cookie dough (about 1.5 tablespoons per cookie) and roll into balls. Roll each ball generously in the cinnamon-chili sugar mixture until fully coated.
Place the coated cookie balls on the prepared baking sheet, leaving about 2 inches between each.
Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. They will firm up as they cool.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Variations and Adaptations

Make it Gluten-Free: Easily adapt this recipe by swapping the all-purpose flour for your favorite gluten-free all-purpose baking blend.
Adjust the Spice: For a milder cookie, reduce the chili pepper powder to 1/2 teaspoon in both the dough and the rolling mixture. For an extra fiery kick, increase it to 1.5 teaspoons or add a pinch of red pepper flakes to the dough.
Extra Chocoholic: Melt some vegan chocolate chips and drizzle over the cooled cookies for an even richer chocolate experience. You can also mix in extra chocolate chips into the dough itself.
Nutty Crunch: Add 1/4 cup finely chopped walnuts or pecans to the dough for added texture.

Tips for Success

Room Temperature Ingredients: While this recipe is designed to be easy, ensuring your vegan butter (if using a different recipe that calls for it) or liquid ingredients are at room temperature can help with smooth mixing. For this oil-based recipe, simply ensure ingredients are not fridge-cold.
Don't Overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
Storage: Store these delicious cookies in an airtight container at room temperature for up to 3-4 days. They also freeze well for up to 3 months!

These Easy Vegan Mexican Hot Chocolate Snickerdoodles are more than just a dessert; they're a testament to how simple and delightful plant-based baking can be.

Are you ready to bake a batch of these memorable cookies? We’d love to see your creations! Share your photos and tag abillion on social media to inspire others.