Mexican Hot Chocolate Snickerdoodles

Slightly adapted from Post Punk Kitchen.

1/3 cup evaporated cane juice
1 teaspoon cinnamon

1/2 cup canola oil
1 cup evaporated cane juice
1/4 cup maple syrup
3 tablespoons rice milke
1 teaspoon vanilla extract
1 teaspoon almond extract
1-2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne

Preheat oven to 350 F. Lightly grease cookie sheet(s). Mix the topping ingredients together and 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. 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, 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 wire rack.

No comments: