Spicy Mexican Hot Chocolate Cookies

In dedication to Cinco de Mayo tomorrow, I wanted to make something sweet today (it's also been quite a while since I posted a dessert recipe).
Although we have Mexican hot chocolate blocks in the cupboard for making yummy cups of hot chocolate but making cookies is more fun...

...and it yields prettier results!

From the oven to the cooling rack to the serving plate, our home smelled amazing (Rick said it smelled like chocolate PopTarts). These cookies really are Mexican hot chocolate in cookie form; deep in chocolate flavor with hints of spiciness. I already ate four. ^_^
But I must give a teenie precaution when mixing up the cookie dough: cayenne pepper is one of the ingredients and you should be careful to not overdo it or else you'll be wanting more milk rather than cookies! Indeed, you'll experience a unique spiciness after taking a bite of these so make sure to adjust the spiciness to your palate.
Now, on to the recipe:

Spicy Mexican Hot Chocolate Cookies
(recipe from Kelly Peloza's "The Vegan Cookie Connoisseur")
see below about servings

1/4 cup coconut, rice, or soy milk (I used almond)
1/3 cup brown sugar
1/4 cup turbinado sugar
2 tablespoons agave nectar
1/3 cup canola oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
2 tablespoons powdered sugar
1 tablespoon cornmeal (I did not use this)
1 1/4 cups flour (I used whole wheat pastry)
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cayenne, or to taste

For rolling:
2 teaspoons cocoa powder
1 tablespoon powdered sugar
3/4 teaspoon cinnamon

Preheat oven to 350 degrees F.
In a large bowl stir together the milk, sugars, agave, oil, extracts, powdered sugar, and cornmeal.
Combine the flour, cocoa powder, baking soda, cinnamon, and salt in a separate bowl, then sift into the wet ingredients. Add cayenne to taste.
Combine the cocoa powder, powdered sugar, and cinnamon in a small bowl.
Roll dough into tablespoon-sized balls, then roll in the mixture, coating completely. Flatten on a parchment-lined or lightly greased cookie sheet and bake for 11-12 minutes or until firm. Transfer to a wire cooling rack and sprinkle with any leftover cocoa/sugar/cinnamon mix.

The book says the entire recipe yields about 16 cookies. However, if you're following directions and using level tablespoon-sized cookie dough, you'll end up with about 28 small cookies (I halved the recipe and ended up with 14). With that being said, here are the estimated nutrition facts per cookie out of 28.

Nutrition Facts per Cookie
Calories: 65
Fat: 4g
Carbs: 10g
Protein: 1g
Fiber: 1g
Sugar: 5g

So good and so glad I made these today!

If you're celebrating Cinco de Mayo tomorrow, don't forget about the other Spanish/Mexican-inspired vegan dishes I found and reviewed so far. Sure you can just use the search box or find them on the recipe list page but we all like pictures better, don't we? =)

Refried Bean & Salsa Quesadillas

 These will make lovely appetizers or snacks. Use cheddar Daiya cheese for a traditional cheese filling (veganized, of course).

Comfort's Tortilla Soup

Chilly Cinco de Mayo this year? This soup is a great festive choice for battling the cold weather.

Black Bean & Corn Salsa

Wonderful for chips or even as a side dish.

Chilaquiles

Is your bag of tortilla chips is getting stale? Don't throw it away; liven it up with this delicious Mexican breakfast dish. Definitely a favorite of ours.

Vegetable and Pepper Jack Cheese Tostada

Makes a very simple and subtle lunch and you can use any kinds of veggies you'd like.

I personally don't have anyone in the family that is Mexican. However, Rick is half-Mexican! I think I'm going to make a plate of delicious chilaquiles tomorrow. ;)
Have a great Cinco de Mayo everyone!