Amber B’s Mexican Hot Chocolate Snickerdoodles (Vegan)Ingredients: Topping:1/3 c. turbinado sugar 1 tsp. cinnamon

Cookies:½ c. canola oil ½ c. unsweetened cocoa powder1 c. turbinado sugar 1 tsp. baking soda¼ c. pure maple syrup ¼ tsp. salt3 tbsp. non-dairy milk ½ tsp. cinnamon2 tsp. vanilla extract ½ tsp. cayenne pepper1 2/3 c. unbleached white flour

Directions:

1. Preheat oven to 350 F.

2. Mix topping ingredients on a large plate and set aside.

3. In a large bowl, mix together the oil, sugar, syrup, milk and vanilla extract.

4. Sift in the remaining ingredients, stirring as you add them. Dough should be firm and pliable.

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Directions Continued:

5. Roll the dough into walnut size balls. Pat into the topping mixture and flatten into 2 inch discs. Transfer to baking sheet sugar side up.

6. Bake for 10-12 minutes. Remove from oven and cool for 5 minutes. Transfer to wire racks to cool completely.

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