Recipe: Mexican Hot Chocolate Snickerdoodles within 40 minutes

This recipe makes about 20 cookies.

Ingredients for vegan Mexican hot chocolate snickerdoodles

• 1 and 2/3 cups of plain flour 
• 1/2 a cup of cocoa powder
• 1/2 a teaspoon of cayenne pepper (halve this is you want less of a kick)
• 1/2 a teaspoon of cinnamon powder
• 1 teaspoon of bicarbonate of soda
• 1/4 teaspoon of salt
• 1/2 a cup of sunflower oil
• 1/4 of a cup of maple syrup
• 1 cup of unrefined brown granulated sugar
• 2 teaspoons of vanilla extract
• 3 tablespoons of almond milk 

Ingredients for the sugar dusting

• 1/3 of a cup of refined brown granulated sugar
• 1 teaspoon of cinnamon powder

How to make vegan Mexican hot chocolate snickerdoodles

1. Preheat the oven to 175 Celcius
2. In a large bowl, sift the flour, cocoa, cayenne powder, cinnamon powder, bicarbonate of soda and salt
3. In a separate bowl, whisk the oil, maple syrup, vanilla essence, milk, and sugar until it's fully incorporated
4. Slowly add the dry ingredients to the liquid blend & mix continuously - the batter should become stiff
5. Use the palm of your hands to roll about 3 tablespoons worth of batter into a small ball
6. Use your hand to flatten it into a little pancake shape
7. Line a oven tray with greaseproof paper and put each cookie on it, leaving about one inch between them
8. Sprinkle them cookies with the sugar-cinnamon dusting
9. Bake for about 12 minutes

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from The Veggielogues