Life In LC

Vegan Mexican Chocolate Cookies

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52 weeks of baking – Dietary Restrictions

While working on Class Afloat I had a cook’s mate, my dedicated helper. Over the years I worked with a few different girls, each had a different skill level from basic food knowledge to culinary graduate. They helped me with everything in the galley, but what I enjoyed about them the most was being able to bounce ideas off of them and to learn about their perspective on food. Each one of them brought some of their favorite recipes, a few of those have now become my favorites as well.

This recipe came from Bronwyn, she got the recipe from a girl at her previous job who later was one of my other cook’s mates. They are packed with cocoa powder, delivering a good helping of rich chocolate flavor with a hint of cinnamon and a bit of cayenne to add some spicy warmth to the finish. The first time we made them together we made them a little spicier than we had intended, but they are great with more heat. If you are a spice lover bump up the cayenne to ¾ of a teaspoon, more than that and they become unbalanced. Besides the amazing flavor these cookies have a great texture, really crispy crunchy on the edges and if you don’t over bake them then their centers are still a little soft and chewy.

Bonus! These cookies are vegan and are loved by everyone. If you don’t have non dairy milk around and you’re not a vegan just use regular milk and they turn out just the same.

 







Vegan Mexican Chocolate Cookies


Ingredients

  • 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

    Directions

    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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