Vegan Mexican Chocolate Cookies

<span itemprop="name">Vegan Mexican Chocolate Cookies</span>


  • 1 2/3 c flour
  • 1 c sugar
  • 1/2 c unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cayenne
  • 1/4 tsp. salt
  • 1/2 c canola or vegetable oil
  • 1/4 c maple syrup
  • 3 tbsp. non dairy milk
  • 2 tsp. vanilla
  • 1/3 c sugar
  • 1 tsp. cinnamon

Cookie coating


    1. Preheat the oven to 350F and grease two baking sheets.
    2. Mix together all of the ingredients for the cookies. If the dough is crumbly add a little more milk, you want the dough to come together, but not be wet and sticky.
    3. In a shallow dish mix together the sugar and cinnamon for the cookie coating.
    4. Scoop the cookies and roll them in the sugar, flatten them to about a ½ inch thick and place them on the cookie sheet about 1 inches apart.
    5. Bake at 350F for 12 minutes, if you bake them any long than this when they cool they will be very hard and crispy. Let cool for a few minutes before transferring to a cooling rack.

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