These mexican hot chocolate cookies have a tasty zing, with a burst of flavor from cayenne pepper, cinnamon and chocolate! A great way to warm up when it is cold.
Pin these mexican hot chocolate snickerdoodles for later.
Brrrr….. baby it’s cold outside. I am ready to snuggle up with a good book and blanket, some hot chocolate and these Mexican Hot Chocolate Snickerdoodles. Each and everyone of those will warm me right up. Especially the Mexican Hot Chocolate Snickerdoodles with their added zing of red cayenne pepper, I mean they are Mexican Hot Chocolate after all. And so good.
That is coming from me, the hot sauce virgin. I grew up without salsa, hot sauce, or Sriracha, plus everything and anything else that comes with spicy mouth and eye watering flavors. But my taste buds have matured enough to appreciate the occasional zing. My Mexican Hot Chocolate Snickerdoodles have just a little zing with only 1/4 tsp of red cayenne pepper but if you feel like you are ready for more adventure, add a bit more. Just be sure to warn your guests and taste buds ahead of time.
The other thing you might love about these cookies is they are completely vegan, yup, that is right. I made these originally for a treat for my friend who lives a vegan lifestyle. He was thrilled, we both were. I received praises from him and I was delighted to make him happy. He loved them so much, he was ready to eat them all in 1 sitting.
I hope you love them too. Zing and all.
- 1⅔ cup flour
- ¼ cup cocoa powder
- 1 tsp cinnamon
- ¼ tsp red cayenne pepper
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup canola oil
- ¼ cup maple syrup
- 2 tsp vanilla
- 3 TBS almond milk
- Dusting sugar
- ⅓ cup sugar
- 1 tsp cinnamon
- Preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a large bowl, shift together the flour, cocoa powder, cinnamon, red cayenne pepper, soda, and salt
- In another large bowl, add sugar, oil, maple syrup, vanilla, and almond milk. Mix together to combine.
- Slowly add your wet ingredients to your dry ingredients, mixing in between each add in. Mix until combined. Batter will be stiff.
- With your hands, scoop about 1 TBS of batter, roll into a ball, and then flatten into a disc.
- Dip disc into dusting sugar (cinnamon and sugar mixed together) and place sugar side up on the cookie sheet.
- Continue until all batter has been used.
- Bake for 10 minutes. Remove from oven and let cool.
- Cookies will crack while cooling, store in an airtight container.
What is your favorite warm up treat? These Mexican Hot Chocolate Snickerdoodles just might become your go to to warm up cookie.
I made the recipe almost exactly, with agave syrup in place of maple and regular milk since I had no almond milk on hand. I also put dusting sugar on both sides because I didn’t read it right. They were a BIG hit. Thank you.
Awesome!! So glad you liked them!!
These cookies look incredible! Snickerdoodles are one of my favorite cookies of all-time, and I enjoy a good Mexican hot chocolate, too. So together I’m thinking this cookies wouldn’t last long in my kitchen!
Enjoy! Do you have a wonderful Mexican Hot Chocolate recipe you can share?
I don’t think I’ve ever shared one, but we do make Mexican Hot Cocoa around here from time to time. The key for us is Mexican chocolate (obvi!) but also cinnamon, cocoa powder and a bit of brown sugar as the sweetener. Now you have me craving that today. It’s a rainy day here…I think hot chocolate might be in order!
These look like the perfect treat to snuggle up with! Love the chocolate snickerdoodle combo!
Thank you so much.