Mexican Hot Chocolate Snickerdoodles

by

Jackson Bockus

Posted May 16, 2022 (Last updated May 16, 2022)

Serves

6

Total Time

15mins

Calories

551

Spicy, chocolatey snickerdoodles. Adapted from Isa Chandra Moskowitz's recipe.

recipe-image
    Ingredients

  • Canola oil icon
    Canola oil110 g
  • Granulated sugar icon
    Granulated sugar275 g
  • Maple syrup icon
    Maple syrup80 g
  • Almond milk icon
    Almond milk45 g
  • Vanilla extract icon
    Vanilla extract9 g
  • All purpose flour icon
    All purpose flour245 g
  • Cocoa powder icon
    Cocoa powder45 g
  • Baking soda icon
    Baking soda½ teaspoon
  • Salt icon
    Salt¼ teaspoon
  • Ground cinnamon icon
    Ground cinnamon1 ½ teaspoons
  • Cayenne pepper icon
    Cayenne pepper½ teaspoon
    Method

  • 1. Pre-heat oven - 175°C
  • 2. Add canola oil, granulated sugar and maple syrup to a clean large mixing bowl
  • 3. Whisk until combined
  • 4. Add almond milk to the sugar mixture
  • 5. Mix in vanilla extract to the milk-sugar mixture and set aside
  • 6. Add all purpose flour, cocoa powder, baking soda, salt, ground cinnamon and cayenne pepper to a clean medium bowl
  • 7. Transfer dry ingredients to the wet ingredients in the large mixing bowl
  • 8. Mix well until smooth
  • 9. Add granulated sugar and ground cinnamon to a clean small bowl and mix
  • 10. Line a clean baking sheet with parchment paper
  • 11. Form dough into balls the size of a golf ball
  • 12. Roll balls in sugar mixture until coated
  • 13. Transfer balls to baking sheet
  • 14. Press gently
  • 15. Bake and let cool - 11 min, 175°C

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