Mexican hot chocolate orange snickerdoodles
I've been dying to try out Isa Chandra Moskowitz's Mexican hot chocolate snickerdoodles for a while now, so today I finally got around to it.
I adjusted the recipe ever so slightly, subbing the maple syrup for agave as that's what we had in the cupboard, and adding orange zest to give a flavour that's more reminiscent of Green and Black's Maya Orange chocolate bars. They're delicious, and are omni-frienly as they don't really require any specialist vegan ingredients; you can sub the agave/maple syrup for golden syrup if that's all you have, too.
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
A beautiful crackle topped chocolate orange cookie with a spicy cayenne kick and a sugary cinnamon coating.
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 agave
3 tbsp soy milk
1.5 tsp vanilla extract
1/4 tsp almond extract
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 teaspoon cayenne
Zest of 1 orange
Preheat oven to 350F. Lightly grease 2 large baking sheets.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, 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). 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.
Only 26 days until her new cookbook is released!