Bake Sales are a challenge for me, as I’m new to baking. I’ve been calling myself new and baking for a couple years now, and it’s going to continue for a few years more because it’s still feels like a risky adventure every time.
I came to this recipe over the winter, when my friend Smittywing made a double batch for the Death Bi Chocolate bake sale. It was quick to put together and the ingredients were rather straightforward.
Having lost the recipe, I googled around and found several people with the recipe, and Post Punk Kitchen even attributed it to having come from Vegan Cookies Invade Your Cookie Jar, so I’m mentioning that.
I am, however, changing almost half of the ingredients… slightly. And I’ve changed the name.
Ever since Chocolat, I have been aware of the adding of chili to chocolate and calling it exotic, and frequently also calling it Mexican. Also, I’m lucky enough that one of my local supermarkets has a good selection of Mexican and Central American food items. And, really, Mexican chocolate comprises a wide variety of spices and blends, and it’s also more about the processing of the original chocolate, as far as I understand, so I wasn’t comfortable re-using the title this time. Your mileage may vary. (here, have David Lebovitz’s write up of Mexican Hot Chocolate)
ETAA (2016): I’m going back to calling them Mexican cookies because I’ve been baking them for protests against the Trump Regime, and I figure Vegan Mexican baked goods would get right up his back.
Spicy Hot Chocolate Snickerdoodles
Preheat oven to 350F
Dump into the bowl of the mixer: 1 cup almond oil (being sure to use the 1/2 cup measure twice), 1/2 cup sorghum syrup (which now pours smoothly out of the greased measuring cup), 2 cups sugar, 6 Tablespoons unsweetened unflavored soy milk, 5 teaspoons spiced rum, 1/2 teaspoon salt, 1 teaspoon kojinte cinnamon*, 1 teaspoon aleppo powder*.
Start the mixer going slowly, and then incorporate as you go: 2 cups all-purpose flour, 1 1/3 cups whole wheat flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda.
Voila! Dough! (Okay, so it’s still a good idea to stir a little by hand and scrape the sides to make sure the edges and bottom are fully mixed). The end result is very stiff.
Mix together come cinnamon sugar in a small dish. I didn’t measure. If you do, the proportions in the recipe were: 1/3 cup sugar | 1 teaspoon ground cinnamon
Now I was going to present these in snack sized bags… and I thought they’d be lovely to dip into coffee… so I made thick, stumpy cylinder shapes. Don’t do this. Once they are flattened and baked, they look distinctly unappetizing. But they were very tasty, fit into the baggies, and would have been good dipped into a wide variety of beverages. You should make them round! The recipe suggests walnut-sized, rolled in sugar, and then flattened a bit. Mine did not spread much, so what you see is pretty much what you get.
On the other hand, what you feel is not what you get. It says to bake each batch for 10-12 minutes. And I ended up putting the first batch in for another 5 minutes because a quick poke test had them feeling exactly the same as when they went in. Apparently that’s perfectly normal for snickerdoodles, and they ended up being delightfully cookie-like when cooled, even though they seemed like they were still doughy fresh from the oven.
*I’ve bumped the spices up higher in the order, because my dough didn’t end up evenly mixed and some cookies were definitely spicier than others. (also those flavor varieties are chosen simply because they were what I had on hand, not because they’re better than any other cinnamon or hot pepper powder)
Also a note if you are making them for a bake sale, too – obviously, you don’t want to put them inside a bag until after they have fully cooled. Otherwise, the steam will condense on the inside of the bag and turn your cookies soggy and your sugary coating to slimy syrup. Luckily, I had 14 little labels and ingredients lists to write up while these not-so-pretties cooled.