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Mexican Chocolate Snickerdoodles

Mexican Chocolate Snickerdoodles

These are from Vegan Cookies Invade Your Cookie Jar by Moskowitz and Romero.  They always call for parchment paper – I don’t need it with my seasoned pans.  Made 20 cookies.

Preheat oven to 350.  Mix on a large dinner plate and set aside:

  • 1/4 c sugar
  • 1 t cinnamon

Mix in a large bowl:

  • 1/2 c oil
  • 1 c sugar
  • 1/4 c maple syrup
  • 3 T nondairy milk
  • 2 t vanilla extract

Sift in and combine:

  • 1-2/3 c flour
  • 1/2 c cocoa powder
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1/2 t cayenne (this was undetectable – I would try at least 1 t next time)

Roll dough into walnut sized-ball. Flatten on sugary plate until it is 2″ wide.  Place sugar-side up on cookie sheet 1″ apart.

Bake 10-12 minutes, until tops are crackly.  Let cool on pan a few minutes and then transfer to wire racks.

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