Mexican Hot Chocolate Snickerdoodles Vegan
Indulge in the perfect balance of sweet, spicy, and chocolatey decadence with these Mexican Hot Chocolate Snickerdoodles—completely vegan and irresistibly delightful! These cookies combine the rich flavor of cocoa with a warm kick of cinnamon and cayenne pepper, inspired by traditional Mexican hot chocolate. Rolled in a luscious cinnamon-sugar coating, each bite delivers a chewy texture with a hint of spice that lingers just enough to keep you coming back for more. Quick and easy to prepare, these plant-based treats are perfect for festive gatherings, casual snacking, or satisfying your chocolate cravings with a unique twist. With just 15 minutes of prep and pantry-staple ingredients, this recipe guarantees a bold explosion of flavors in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Cream of tartar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cayenne pepper
- 1 cup Granulated sugar
- 0.5 cups Vegan butter, softened
- 2 tablespoons Unsweetened plant-based milk
- 1 teaspoon Pure vanilla extract
- 1 batch Cinnamon sugar mix (2 tbsp sugar + 1 tsp cinnamon)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon, and cayenne pepper. Set aside.
In a large mixing bowl, combine the vegan butter and granulated sugar. Use a hand or stand mixer to cream them together until light and fluffy, about 2-3 minutes.
Add the plant-based milk and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing.
In a small bowl, prepare the cinnamon sugar mix by combining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon.
Scoop out about 1 tablespoon of cookie dough and roll it into a ball. Roll the ball in the cinnamon sugar mix until fully coated and then place it on the prepared baking sheet. Repeat for the remaining dough, spacing the cookies about 2 inches apart.
Gently press down on each cookie ball with the bottom of a glass or your palm to slightly flatten it.
Bake the cookies for 9-11 minutes, or until the edges are set but the centers are still soft. Avoid overbaking as they will firm up as they cool.
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your spiced chocolatey delights!
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 426.1 g | 155% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 225.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
