Mexican hot chocolate cookies
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 1.52oz
Ingredients
Cookies
- 1/3 cup Oil, canola
- 2/3 cup Sugar, white, granulated
- 1/4 cup Non-dairy milk, soy, unsweetened
- 1 teaspoon Vanilla extract
- 1 cup Flour, all-purpose
- 1/3 cup Cocoa powder, unsweetened, sifted
- 1/2 teaspoon Cinnamon, ground
- 1/4 teaspoon Salt, Kosher
- 1/4 teaspoon Baking soda
- ~1/8 teaspoon Pepper, cayenne, ground
- 1/2 cup Vegan chocolate chips, 1M count
Service
- 1 teaspoon Salt, Kosher, flaked salt
Instructions
For cookies
- To a stand mixer with a paddle attachment, add canola oil, sugar, non-dairy milk, and vanilla extract. Mix until combined.
- 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°F. 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 a spoon, make a small indent in middle and add 1 teaspoon chocolate chips. Return to oven and bake for 6 more minutes.
For service
- Sprinkle cookies with pinch of salt and cool 2-3 minutes before transferring to cooling rack.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 1.52oz | Calories: 187kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 146mg | Fiber: 2g | Sugar: 15g