Mexican Hot Chocolate Snickerdoodles

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recipe by Jackson Bockus

  • Time icon
    Total Time
    26mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    551
based on 1 ratings

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

recipe updated Oct 8, 2019

Ingredients

  • Canola oil icon
    Canola oil
    118ml (½ cup)
  • Granulated sugar icon
    Granulated sugar
    276g (about 1¼ cups)
  • Maple syrup icon
    Maple syrup
    55ml (3¾ tbsp)
  • Almond milk icon
    Almond milk
    42ml (2¾ tbsp)
  • Vanilla extract icon
    Vanilla extract
    2⅛ tsp
  • All purpose flour icon
    All purpose flour
    247g (about 2 cups)
  • Cocoa powder icon
    Cocoa powder
    45g (about ½ cup)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Salt icon
    Salt
    about ¼ teaspoon (1g)
  • Ground cinnamon icon
    Ground cinnamon
    1½ tsp (about 4g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ teaspoon (1g)

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Small bowl

Step preview

  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 dough
  5. Mix in vanilla extract to the dough then set aside
  6. Add all purpose flour, cocoa powder, baking soda, salt, ground cinnamon and cayenne pepper to a clean medium bowl
  7. Transfer wet ingredients to dough
  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
  12. Roll dough in sugar mixture
  13. Transfer content of large mixing bowl to baking sheet
  14. Press gently
  15. Bake and let cool - 11 min, 175°C
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