Oodles of 'Doodles: Mexican Hot Chocolate

'Tis the season for Christmas cookies, and I've been on a serious (vegan) snickerdoodle kick.  I've made two types of 'doodles in the past 48 hours (stay tuned for recipe #2 tomorrow).  I know it's the season of Giving, but I'm having trouble parting with these cookies because they're too tasty to share.


You know how you sometimes order the caesar salad at the restaurant because, even though you know it's not healthy, hey, it's a salad, so it can't be that bad.  Well, I've been telling myself that it's okay to have four of these cookies in a row because hey, there's cayenne pepper in them:

In addition to their high capsaicin content, cayenne peppers are also an excellent source of vitamin A, through its concentration of pro-vitamin A carotenoids including beta-carotene. Beta-carotene is not only a potent antioxidant in its own right, but can be converted in the body to vitamin A, a nutrient essential for the health of all epithelial tissues (the tissues that line all body cavities including the respiratory, gastrointestinal and reproductive tracts). Beta-carotene may therefore be helpful in reducing the symptoms of asthma, osteoarthritis, and rheumatoid arthritis. In addition, its antioxidant activity make it useful in preventing the free radical damage that can lead to atherosclerosis, colon cancer, and diabetic complications, like nerve damage and heart disease.

 So enjoy the sweet and spicy taste of these "healthy" cookies.  (Wink, wink.)  


Mexican Hot Chocolate Snickerdoodles


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 pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (depending on your desired level of piquance)

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously 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). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.  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.