Vegan Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies

Created by award-winning cookbook author Isa Chandra Moskowitz and published on her Post Punk Kitchen blog, these chocolate-cinnamon cookies are a VegNews reader favorite. If you’re anything like us, you’ll be whipping up batches all year long. 

What you need:

For the cookies:
1-2/3 cup flour
1/2 cup cocoa powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup maple syrup
1 cup sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:
1/3 cup sugar
1 teaspoon ground cinnamon

What you do:

  1. Preheat oven to 350 degrees. In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda, and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.
  2. Slowly add dry ingredients to the wet, mixing continuously. The batter will be thick.
  3. Using cookie scoop or the palm of your hands, create 2 tablespoon balls of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting. Bake 12 minutes.
For more plant-based recipes like this, read:

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