Sunday, September 22, 2013

Mexicn Hot Chocolate Snickerdoodles (vegan)

The number of people on our friends list that are vegans is slowly growing.  Now I love bacon, so I will never join them, however I will never be a food snob and turn my nose up at a potential new recipe bonanza.  I will steer clear of things that are imitating a form of meat, but there are so many recipes out there that are just pure meatless for meatless sake, and oh so good.  

In addition, I have a dairy allergy myself that at some points can be quite severe.  When my immune system is down, I can develop hives in my throat quickly which is a very dangerous reaction.  However, I have learned my body and exactly how much I can get away with.  But in knowing this, it is good for me to avoid dairy when I can so that I can indulge in other areas.  

This is the first of a few vegan cookie recipes that I have made that were good and traveled to the homes of vegan friends successfully.  This recipe originally came from The Post Punk Kitchen. Any Vegan or food lovers out there should check it out, it is a great source of yummy recipes.

Makes 2 dozen Cookies

For the topping:

1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:

1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

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