Vegan Mexican chocolate spice cookies
These are like a spicy, chocolatey version of snickerdoodles; perfect for those who like their cookies with a bit of a bite.
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
⅓ cup sugar
1 tsp cinnamon
⅛ tsp cayenne
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.