I was trying to think of the perfect cookie recipe – easy, unique, preferably chocolate…and I knew I HAD to make my friend Roxanne’s famous Mexican Hot Chocolate Snickerdoodles.
Whenever we have get-togethers, our friends beg Roxanne to make these – that’s how good they are. Lucky for us, she was kind enough to share her recipe.
These beautifully crinkled cookies are crunchy on the outside, chewy and chocolatey on the the inside, with just a hint of cayenne for a kick – hence, the Mexican hot chocolate concept. And like any good snickerdoodle, they are dusted with a little cinnamon and sugar on top.
Her secret? Take these chocolately bites of heaven out of the oven just before they’re done for a soft, chewy texture.
“They’re perfect for work or parties because their a quick, one bowl recipe and unexpected, ” Roxanne explains. Not to mention, they’re vegan friendly. Since you don’t have to cream butter or anything, you simply combine the wet ingredients, then dump all the dry ingredients on top before mixing.
You probably already have all of the ingredients on hand, so whip up Roxanne’s Mexican Hot Chocolate Snickerdoodles this weekend for a sweet and spicy treat.
Let me know how they turned out in the comments!
Roxanne's Mexican Hot Chocolate
Prep: 5 min | Cook: 9 min
Author: Roxanne Gajewski
Serves: 2-3 dozen
- ½ cup Healthy Harvest Greek extra virgin olive oil
- 1 cup sugar
- ¼ cup maple syrup (or honey)
- 3 tbsp almond milk
- 1 tsp pure vanilla
- 1⅔ cup organic all purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp cayenne
- Topping
- ⅓ cup sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees. Mix wet ingredients. Add in dry ingredients and stir to combine. Roll 1 inch balls in cinnamon sugar topping and bake for 9 minutes. Let cool before moving. Sprinkle with a pinch of cayenne for a pretty touch. Store in an airtight container.