In Itaewon, there is this vegan bakery I like to check out once in a while call Plant. I’m not vegan, but I am still interested in trying out vegan products and comparing them to the non-vegan products. Anyway, on one of my visits, I decided to try their Mexican hot chocolate snickerdoodles, which was 1,500 won ($1.50 USD) per cookies. I ended up really liking it. The spiciness mixed with chocolate was a great combination for me. However, I couldn’t justify paying that much for a single cookie . . . so I scoured the Internet to find a recipe for me to try. I found this recipe and I decided to give it a whirl.
They turned out great! They aren’t 100% vegan because I didn’t have any non-dairy milk. I also replaced maple syrup with agave syrup . . . but it still turned out great. My mum loves it, and my dad said they’re great, but he’s not too keen on the cayenne pepper. XD Oh, well! At least I saved myself some moola by baking my own!
Mexican Hot Chocolate Snickerdoodles
1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup agave syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons milk (regular, soy, or almond)
1/3 cup granulated sugar
1 teaspoon cinnamon
1. Preheat the oven to 350 F.
2. Sift the dry ingredients into a bowl.
3. Mix the wet ingredients in another bowl.
4. Slowly mix in the dry mixture to the wet mixture until well mixed.
5. Roll into a 2-3 inch ball (or use a cookie scoop), flatten it, and apply the sugar coating to one side.
6. Lay the cookies sugar-side up on a parchment paper covered baking pan.
7. Bake 12-14 minutes.