Shannyn‘s Mexican Hot Chocolate Snickerdoodles
Ingredients for the cookie dough:
1 2/3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper (I used 1/2 tsp)
1/4 teaspoon salt
1/2 cup canola oil
1 cup granulated sugar
1/4 cup pure maple syrup
3 tablespoons soy, almond or regular milk (I used almond milk)
2 teaspoons vanilla
Ingredients for the sugar coating:
1/3 cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt.
In a medium bowl, whisk together oil, sugar, maple syrup, milk and vanilla. Pour mixture into the dry ingredients, stirring with a wooden spoon until combined.
In a shallow dish, stir together sugar and cinnamon.
Roll dough into walnut sized balls, then gently flatten each ball into a 2″ disc. Place once side of the dough disc into the sugar coating, pressing to adhere. Place dough, sugar side up, onto parchment-lined baking sheets, spacing them at least 2″ apart.
Place into the oven and bake until the cookies have spread and are crackly on top, about 9 to 12 minutes. Remove from the oven and place baking sheet on a wire rack – let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.