Ultimate Vegan Cookie Quest: Part 4

November 2, 2014

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And the quest continues!  Check out Part 1, Part 2 and Part 3 to see my reviews on the first 3 vegan cookies.  We are nearing the end of this tasty journey with only one more cookie to review in two weeks.  But now on to the most exciting cookie we will bake, Mexican Hot Chocolate Snickerdoodle by the Post Punk Kitchen.  These cookies are chocolate goodness with a kick at the end of each bite…… a little heat!  If you can’t take the heat, get out of the kitchen!  Ok so it isn’t that much heat but the cayenne pepper really makes these cookies unique.


Chocolate Cookies 2


This recipe was really simple.  I measured out all my ingredients first.


Chocolate Cookies 4

Then mix the wet ingredients separate from the dry, then mix together.


Chocolate Cookies 3


Roll the dough into 2 inch balls then roll in cinnamon and sugar.  This creates a beautiful crust on the chewy, soft cookie.


Chocolate Cookies 1


This cookie was delicious and the spice was perfect for a crisp fall day.  Now if I have to compare it to the other 3 cookies, cookie number 1 still has my heart and taste buds but I would say this is a close second.


Chocolate Cookies


In two weeks we will review our last cookie of the ultimate vegan cookie quest.  Have you been following along?  What cookie is your favorite?

Mexican Hot Chocolate Snickerdoodles by Post Punk Kitchen
Makes 2 dozen Cookies

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
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 teaspoon cayenne

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. 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. Once all ingredients are added mix until you’ve got a pliable dough.

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, 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.