Mexican Hot chocolate Cookies


FullSizeRender-2Whatcha need:

For the cinnamon sugar:

1/2 cup sugar

1 teaspoon ground cinnamon

 

For the dough:

1 cup sugar

1/4 cup maple syrup

3 tablespoons almond milk

1 teaspoon vanilla extract

1/2 cup grapeseed oil (or any oil with minimum flavor)

1 1/2 cup flour

1/2 cup cocoa powder (preferably unsweetened)

*optional: 1 envelope of Mexican Hot Chocolate mix (not Vegan)

1 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (can add more for an extra hint of heat)

Whatcha do:

Preheat oven at 350F. Line 2 baking sheets with foil.

Mix first 2 ingredients in a bowl and leave it aside.

In a mixing bowl, mix well the wet ingredients and the sugar. Add the dry ingredients to obtain a soft cookie dough.

Divide in balls of 1 inch and roll in the sugar/cinnamon mixture.

Place on the cookie sheet at about 2 inches intervals as the cookies will flatten when baking.

Bake for 10-12 minutes. They will feel soft at touch and crackled on top.

Remove from the oven and let cool completely on a cooling rack.

Eat and enjoy! Just not too many at once….lol

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2 thoughts on “Mexican Hot chocolate Cookies

    • Gini, I just fixed it to be more clear. The entries are correct as the first one is used to make the cinnamon sugar and the 2nd goes into the dough. Thank you for noticing. πŸ™‚

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