I love snickerdoodles and have probably since the days of old, when my mother would make not only chocolate ones, but vanilla, too. These are really tasty and easy and have a hint of cayenne pepper which gives them a spicy bite. I like spicy bites. No, I am not meaning from a show like Twilight, more so the spicy bite one gets from old fashioned ginger beer, but that is a topic for another day. This recipe was inspired by Post Punk Kitchen’s Mexican Hot Chocolate Snickerdoodles.
Mexican Hot Chocolate Snickerdoodles
Inspired by Post Punk Kitchen
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup grapeseed oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups kamut flour
1/2 cup unsweetened cocoa powder
1 cup chocolate chips
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
How To Play:
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.