Mexican Chocolate Snickerdoodles

I don’t know about you, but when I get stressed, I cook. Okay, I also cook when I am happy and relaxed. I especially love baking. Last night, I was looking for something quick and easy to make to bring down to Cambridge today. I wanted to make something for my friends, Annie and Miguel, and Tim Darr, who are coming to give us some advice on the cafe.

I found this recipe by two of my favorite cookbook authors, Isa Chandra Moskowitz, and Terry Romero. I must admit, I am a bit obsessed with these two Post Punk Kitchen creators and amazing chefs. I found PPK when I was first exploring veganism. Eve turned me on to their website, and it totally changed my life.

This recipe is straight out of the book, Vegan Cookies Invade Your Cookie Jar. These cookies are so freaking good and super quick and easy.

For the topping:
Mix 1/3 cup sugar and 1 teaspoon ground cinnamon together on a plate and set aside.

For the cookies:
Mix together 1/2 cup canola oil, 1 cup sugar, 1/4 cup maple syrup, 3 tablespoons non-dairy milk (I used coconut, not the canned stuff), add 2 teaspoons vanilla extract.

Sift in 12/3 cup flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon cayenne (my favorite part)
Stir as you ad them, mix until you have a pliable dough.

Roll the dough into walnut sized balls, roll in the sugar and then place on parchment paper covered baking sheet. Squish down with your fingers to flatten.

Bake at 350 degrees for 10 minutes.

That’s it. I just had one for with my coffee. Yum.

I hope someday to meet Isa and Chandra, the queens of vegan yumminess.



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2 Responses

  1. Ooooh! Can’t wait to try! I just made the Chocolate-Chocolate Walnut Cookies from Veganomicon and they were a hit. I bet these are even better!

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