Food recipes
Mexican Hot Chocolate Snickerdoodles (Vegan)
Mexican Hot Chocolate Snickerdoodles (Vegan) Ingredients: sugars, granulated spices, cinnamon, ground oil, olive, salad or cooking sugars, granulated syrup, maple, canadian milk, fluid, 1% fat, without added vitamin a...
Mexican Hot Chocolate Snickerdoodles (Vegan)
Ingredients:
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, granulated
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
Directions:
Mix the topping ingredients on a large dinner plate.
Set aside.
In a large bowl combine oil, sugar, syrup and milk using a fork.
You have to stir quite vigorously to get them all combined nicely.
Add the extracts.
In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices).
Add them to the wet ingredients and stir to combine.
Mix until you have a pliable dough.
If it is too wet add a tad more flour, if its too dry add a tad more milk.
Roll the dough into balls the size of a walnut.
Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet.
Use your palm to flatten them into about 2 inch disks.
In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
Bake in the preheated oven at 180C/350F for 10-12 minutes.
Cookies should crackle on top.
Remove from the oven, let them cool on the baking sheet for 5 minutes.
Then transfer to a wire-rack to cool completely.
Ingredients:
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, granulated
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
Directions:
Mix the topping ingredients on a large dinner plate.
Set aside.
In a large bowl combine oil, sugar, syrup and milk using a fork.
You have to stir quite vigorously to get them all combined nicely.
Add the extracts.
In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices).
Add them to the wet ingredients and stir to combine.
Mix until you have a pliable dough.
If it is too wet add a tad more flour, if its too dry add a tad more milk.
Roll the dough into balls the size of a walnut.
Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet.
Use your palm to flatten them into about 2 inch disks.
In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
Bake in the preheated oven at 180C/350F for 10-12 minutes.
Cookies should crackle on top.
Remove from the oven, let them cool on the baking sheet for 5 minutes.
Then transfer to a wire-rack to cool completely.