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Vegan Spicy Hot Chocolate Cookies

Horizontal photo of a chocolate cookie with a bite out of it on a cooling rack

 

We created the perfect recipe for #veganuary & when you need a little pick-me-up. A pinch of chili powder & cinnamon gives these rich chocolate cookies just the right amount of kick to warm you up on a snowy day, while still being plant-based! 😉

Vegan Mexican Hot Chocolate Cookies

Quantity: This recipe makes ~18 large cookies & can easily be doubled to make more!

*Note: we linked a few of the less common ingredients at the end to help you find them in Germany! 😊

Recipe

Ingredients:

  • 113g / ½ c plant-based margarine, softened to room temperature
  • 150g / ¾ c refined sugar
  • 30 ml / 1/8 c water
  • 1 EL / 1 tbsp molasses (*- Zuckerruebensirup)
  • 288g / 1 1/8 c flour
  • 20g / ¼ c unsweetened cocoa powder
  • 1 TL / 1 tsp cream of tartar (*)
  • 1 TL / 1 tsp cornstarch
  • ½ TL / ½ tsp baking soda (*- Backnatron)
  • Pinch of salt
  • Cookie coating: 25g / 1/8 c refined sugar; 1 TL / 1 tsp cinnamon; & ¼ TL / ¼ tsp chili powder (optional)

Instructions:

  1. Pre-heat oven to 180°C & line two baking trays with baking paper
    1. Pro tip: it’s super important to pre-heat your oven so when your goodies go in, it is already at the correct temperature! Trust us, temperature matters, baby!
      1. If the temperature is too low, your cookies will require longer to bake which can cause them to dry out
      2. Alternatively, if the temperature is too high, it causes the sugar in your desserts to melt too quickly & rise to the top created a crusty, almost caramelized outer layer with an undercooked inner layer.
    2. Cream together sugar & margarine until fluffy. Add water & molasses, blend until homogenous
    3. Sift together your flour, cocoa powder, cream of tartar, cornstarch, baking soda & salt. Add it to your sugar mixture & blend well. The end consistency will be a soft & fluffy batter - it holds its shape but is easily malleable
    4. Prepare the cookie coating in a small bowl. Using your hands, create ~2cm sized balls with the cookie dough & roll these in the cookie coating before placing on the prepared backing trays
      1. Pro tip: these cookies will spread out a lot! Space them out widely on your baking tray
    5. Bake for 10 minutes. Remove cookies to a cooling rack & enjoy!

Post a pic and tag us @nickxfritz_munich with your version! Happy Baking!

Every Thursday we post a new recipe! Check out our other recipes hereNick&Fritz Sweet Treats logo

Ingredient links:

 

Nick&Fritz Blog Banner for Vegan Mexican Hot Chocolate Cookies

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