That’s right…Mexican Hot Chocolate Snickerdoodle Cookies. Ever since my birthday cake I’ve been craving more Mexican Hot Chocolate goodness. So I pondered what the best type of cookie to turn into a Mexican Hot Chocolate cookie…and I though, snickerdoodles. I was right, the cinnamon in the snickerdoodle plays well with the cayenne pepper. Here’s the recipe:cookies (makes 24):
1/2 cup canola oil
1 cup sugar
1/4 cup agave maple flavor (or just regular maple syrup)
3 tbsp rice milk (or any other non-dairy milk)
2 tsp vanilla extract
1 2/3 cup flour
1/2 cup carbo powder (or unsweetened cocoa powder)
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cayenne pepper
1/2 cup canola oil
1 cup sugar
1/4 cup agave maple flavor (or just regular maple syrup)
3 tbsp rice milk (or any other non-dairy milk)
2 tsp vanilla extract
1 2/3 cup flour
1/2 cup carbo powder (or unsweetened cocoa powder)
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cayenne pepper
sugar coating, mix below together and set aside:
1/4 cup sugar
1/2 tsp cinnamon
Preheat the oven to 350 degrees.
Combined the oil, sugar, agave, vanilla, and milk in a large bowl. Sift in the dry ingredients until combined well. Roll the dough into walnut size balls. 
Flatten the dough into about 2 inch discs and pat one side in the sugar/cinnamon mixture
Set on a parchment paper lined baking sheet.
Bake for 12 minutes , remove from oven and set parchment paper on cooling rack, let cool 5 minutes and then put the cookies on the cooling rack without the parchment paper.
Enjoy!
