Mexican Hot Chocolate Cookies
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 1.52 ounces
Ingredients
1/3 cup canola oil
2/3 cup granulated white sugar
1/4 cup non-dairy milk, unsweetened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, unsweetened, sifted
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper, ground
1/2 cup vegan chocolate chips
1 teaspoon flaked Kosher salt
Preparation
- To a stand mixer with a paddle attachment, add canola oil, sugar, non-dairy milk and vanilla extract.
- In a large mixing bowl, sift together flour, cocoa powder, cinnamon, salt, baking soda and cayenne pepper. Add to stand mixer and mix until fully combined. Scrape down sides of bowl as needed.
- Preheat oven to 350 degrees Fahrenheit. Using a #24 red scoop, portion cookies onto a lined sheet tray spaced 1″ apart. Bake for 6 minutes and remove from oven. Using back of spoon, make a small indent in middle and add 1 teaspoon chocolate chips. Return to oven and bake for 6 more minutes. Sprinkle cookies with pinch of salt and cool 2-3 minutes before transferring to cooling rack.
Nutrition information
Calories: 187 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 26g Fiber: 2g Total Sugars: 15g Protein: 2g Sodium: 146mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.