Hot Chocolate Snickerdoodles
You’ve heard them all by now. Blizzardgate. Snowmaggedon. Snowpocalypse. Snomigod.
And coming this Wednesday, Snow Day 2: Return to Ice Mountain.
I spent my weekend being snowed in like the rest of the northeast. The edges of Saturday and Sunday blend together; some 30 Rock, some Battlestar Galactica, a pair of striped flannel jammies. I turned my phone off most of the time. There might have been a few pots of Irish Breakfast tea involved.
The forced relaxation was simply heaven.
Then late Sunday, just as the Saints were winning Superbowl XLIV, I received the sweetest knock on my door.
“Hey Allie, I’m doing some baking,” said my adorable neighbor. “The first batch will be ready in a few minutes, but we’re making cookies.”
Oh good Lord. I could already smell the chocolate.
“The cookies are vegan, by the way. Want to come over?”
Um, YES. Yes pleeeeaseee.
Wait, does that mean I have to put on regular pants?
This crackle-topped cookie has a fudgey chocolate interior and a chewy bite. Rolling in sugar gives it a bit of crackle, while the addition of cayenne pepper adds a bit of deep flavor. The book suggests a 1/2 tsp, which we used, though I found the effect to be a bit muffled. If you like spice (as we all know I do), add a bit more by the 1/4 tsp to suit your tastes.
My neighbors rock. Thanks Nate!
Hot Chocolate Snickerdoodles
Recipe from Vegan Cookies Invade Your Cookie Jar
Ingredients:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
2 teaspoon vanilla extract
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 – 3/4 teaspoon cayenne
1/3 cup sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in vanilla extract.
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.
In a flat plate, mix the sugar and cinnamon. Roll the balls into the sugar topping, then flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. 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.
