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Vegan Mexican Hot Chocolate Cookies

by Alison Sullivan

December 19, 2015

753 Likes
Serves: 15
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Makes 15 cookies

What you need:

For the cookies:
1-2/3 cup flour
1/2 cup cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup maple syrup
1 cup sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:
1/3 cup sugar
1 teaspoon cinnamon

What you do:

  1. Preheat oven to 350 degrees. In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda, and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.
  2. Slowly add dry ingredients to the wet, mixing continuously. The batter will be thick
  3. Using cookie scoop or the palm of your hands, create 2 tablespoon balls of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting. Bake for 12 minutes.

Check out all of our 2015 VegNews Holiday Cookie Contest Winners!

First Place Winner: Salted Caramel Cookies by Michelle Norton
Second Place Winner: Gingerbread Fudge Buttons by Anna Jurik

Click here for the 2012 VegNews Holiday Cookie Contest Winners.

This recipe was originally created by Isa Chandra Moskowitz and published on the Post Punk Kitchen blog.

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