Mexican Hot Chocolate Snickerdoodles (Vegan) are such a delightful treat that brings together the warmth of cinnamon and chocolate in every bite! These little cookies have become a favorite in my kitchen, and I just know your family will love them too.
What makes these snickerdoodles so special is the beautiful combination of warm cinnamon sugar coating on the outside with that rich Mexican hot chocolate flavor baked right in. The olive oil keeps them wonderfully tender and vegan-friendly, so everyone at the table can enjoy them together, no matter their dietary choices.
I love serving these with a hot cup of coffee or tea on a chilly afternoon, and they’re perfect for sharing with neighbors or bringing to potlucks. There’s something so comforting about homemade cookies that taste like they come straight from a loving kitchen—they always seem to bring people closer together.
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Mexican Hot Chocolate Snickerdoodles (Vegan)
Ingredients
- 0.33333333333333 cup Sugar
- 1 teaspoon Cinnamon
- 0.5 cup Olive Oil
- 1 cup Sugar
- 0.25 cup Syrup
- 3 tablespoon Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Vanilla Extract
- 1.6666666666667 cup All-Purpose Flour
- 0.5 cup Cocoa Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Red Pepper
Instructions
- Mix the topping ingredients on a large dinner plate.
- Set aside.
- In a large bowl combine oil, sugar, syrup and milk using a fork.
- You have to stir quite vigorously to get them all combined nicely.
- Add the extracts.
- In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices).
- Add them to the wet ingredients and stir to combine.
- Mix until you have a pliable dough.
- If it is too wet add a tad more flour, if its too dry add a tad more milk.
- Roll the dough into balls the size of a walnut.
- Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet.
- Use your palm to flatten them into about 2 inch disks.
- In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
- Bake in the preheated oven at 180C/350F for 10-12 minutes.
- Cookies should crackle on top.
- Remove from the oven, let them cool on the baking sheet for 5 minutes.
- Then transfer to a wire-rack to cool completely.