Mexican Chocolate Snickerdoodles

choc snickerdoodleMy lovely boyfriend gave me a couple Isa Chandra Moskowitz cookbooks for Christmas and I am slowly cooking and baking my way through them. From her cookie cookbook (Vegan Cookies Invade Your Cookie Jar), I decided to make these cookies first. The chocolate taste is much stronger than the snickerdoodle taste but the combination of the two flavors together is delicious. These cookies are also really easy to make and they don’t require any crazy ingredients which are the two factors that most influence my decision on what cookie recipe to attempt. Here is the original recipe reprinted below:

Ingredients (topping):

  • 1/3 cup sugar
  • 1 tsp ground cinnamon

Ingredients (cookies):

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup (Grade A or B)
  • 3 Tbsp soy or almond milk
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract (or vanilla extract if you don’t have chocolate)
  • 1 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne


1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. Combine the sugar and cinnamon together on a plate for the topping and set aside.

3. In a large bowl, mix together oil, sugar, syrup, non-dairy milk, and extracts with a fork until smooth.

4. Sift in flour, cocoa powder, baking soda, salt, cinnamon, and cayenne. Stir together to form dough. Use your hands, if necessary.

5. Form dough into tablespoon-sized balls and flatten slightly. Pat one side of the dough into the sugar & cinnamon mixture. Repeat until all dough is used up. Line the cookies up on the baking sheets about two inches apart and bake for 10-12 minutes. Allow to cool completely.

Yields: 24 cookies

Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz