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.
So, I thought because we were ordering in sushi for our Pastor’s meeting, it wouldn’t hurt if I would bake cookies for an after dinner treat. However, these cookies are not just any kind of cookie. They are the ultimate yum cookie. The recipe calls for raisins, but because I am not a huge fan of them, I substitued 2/3 cup of raisins for 1 cup of chocolate chips and a 1/4th cup of chopped dried cranberries. I have been doing so good with my eating, except for today. The cookies are scrumptious, you should try to bake them for yourselves for those especially cozy cookie kind of days. Now that I have a sucrose high, I have to wash it down with a substantial amount of water before my run. Sheesh. Most times it seems as though I have to run in order make up for what I have eaten. Boo.
Vegan Oatmeal Cranberry and Chocolate Chip Cookies
Inspired by Salt Kissed Chunky PB Chocolate Chip Cookies & Vegetarian Times.
- 1 & 3/4 cups walnuts, toasted
- 2 cups regular oats, divided
- 3/4 cup Kamut flour
- 1/2 cup Sucanat (or brown sugar)
- 1 tsp baking soda, aluminium free
- 1/2 tsp cinnamon
- 1/2 cup pure maple syrup
- 2 tbsp almond milk (or other nutmilk)
- 3.5 tbsp coconut oil
- 2 tsp pure vanilla extract
- 1/4 cup chopped dried cranberries
- 1 cup chocolate chips
How To Play:
Preheat oven to 350F and grease a baking sheet. Place 1.75 cups of walnuts on the baking sheet. Toast walnuts in oven for about 10-12 minutes, until golden in colour. Be sure not to burn. When walnuts are toasted remove from oven and cool for a few minutes. Dump walnuts into food processor and process until just finely ground, no more. In a medium-sized bowl, mix together the flour, baking soda, 1 cup oats, cinnamon, and Sucanat (or brown sugar). Now add the dry ingredients to the food processor and process for about 20-30 seconds until mixed. In a small saucepan, heat the coconut oil until softened. (You could use a microwave and heat it for about 20 seconds, I just don’t own one.) Once it is softened, put in a small bowl. In the same bowl, stir in the maple syrup, almond milk, and vanilla, and pour into food processor. Process until the mixture is thoroughly combined. Remove bowl from processor and dump contents into a large bowl. Mix in the remaining 1 cup of oats by stirring or with hands. Fold in the cranberries and chocolate chips. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 8-10 minutes at 350F and no longer. It is just personal preference of mine to have a cookie be more undercooked, than overcooked.