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
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.
Nutrition Facts per Cookie
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? =)
These will make lovely appetizers or snacks. Use cheddar Daiya cheese for a traditional cheese filling (veganized, of course).
Chilly Cinco de Mayo this year? This soup is a great festive choice for battling the cold weather.
Wonderful for chips or even as a side dish.
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.
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!