Last week was Bunny-unnie’s birthday, and I wanted to get her something special. I got the idea to make her some Mexican hot chocolate snickerdoodles, so I came home after a super long day of work to bake them. I gathered all my ingredients, but come to find out, I had no flour — Mummy dearest had used it all in her Korean pancakes. That’s when I eyed the almond flour I had and decided to try it with that.
The original recipe called for 1 and 2/3rd cups of flour, and I added the same amount of almond flour. Upon mixing everything, I discovered that the dough was sort of runny. They were still able to keep its scooped-out shape, so I still popped them in the oven. Well, they spread. A lot. And they were super flat, all stuck to each other. And they were chewy, and just . . . not very cookie-like.
I persevered, though. After that horrible attempt, and after pouting about it for a while, I decided to try again, by adding more almond flour instead of sticking to the 1:1 ratio.
Now these turned out way better. These spread, too, but they still maintained a round shape! And yes, they were thin, but they were still good.
Despite its thinness, these were pretty chewy as well, and it does have a gritty texture, but I liked them. I like how it still tasted chocolate-y with a hint of cayenne pepper flavouring. I took some of these to my co-workers, and they all liked them. Bunny-unnie liked them, too! My parents, on the other hands, weren’t too enamoured by them. Can’t win it all!
All in all, if you want to make a gluten-free (and vegan, if you use non-dairy milk!) version of the Mexican Hot Chocolate Snickerdoodles, then these will work. I think next time I’ll try cutting down the wet ingredients and hope that makes them a bit more firmer.
Almond Flour Mexican Hot Chocolate Cookies
2 1/2 cup of almond meal/flour (added more towards the end to stiffen up the dough. I liberally sprinkled over the mixture twice)
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. Preheat the oven to 350 F.
2. Mix the dry ingredients together.
3. Mix the wet ingredients in another bowl.
4. Add dry mixture to wet mixture slowly.
5. Use a small cookie scoop to transfer the dough to the baking pan lined with parchment paper. Each scoop should be 2 inches apart since they spread and flatten.
6. Bake 12-14 minutes.