Vegan Mexican chocolate spice cookies

Vegan Mexican chocolate spice cookies by Mallory Marrs.
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These are like a spicy, chocolatey version of snickerdoodles; perfect for those who like their cookies with a bit of a bite.

Ingredients

½ cup vegan butter or margarine

1 cup sugar

¼ cup vegan milk

1 tsp vanilla

2 cups flour (can be gluten-free)

2 tsp baking powder

¼ cup cocoa powder

1 tsp ground cinnamon

¼ tsp ground cayenne

⅛ tsp ground black pepper

pinch salt

⅓ cup sugar

1 tsp cinnamon

⅛ tsp cayenne

Directions

Preheat oven to 350 °C. Cream together vegan butter/margarine and 1 cup sugar. Mix in vegan milk and vanilla. Add next seven ingredients and mix. You may need to add an extra 1/3 cup flour if your dough is overly sticky.

In a small bowl, stir together the last three ingredients. Roll the cookie dough into small balls (approximately the size of a walnut), then roll in the sugar mixture to coat. Place on a cookie sheet and press each down with the palm of your hand.

Bake for 10-12 minutes. Let cool for at least ten minutes before transferring to a plate or cookie rack, as they will crumble if you attempt to move them while they’re still hot.

Recipe inspired by the cookie base in this video, and the spice mixture in this recipe.