Being a blogger is fun. We volunteer, we get some free food, attention from major brands and of course, get to share our knowledge and tips on a vast variety of subjects. I love my Central Florida Lady Bloggers because they all blog about different things and are at all stages of blogging for fun or professionally. So I join activities like this when I can. One of the activities I recently participated in was the Great Food Blogger Cookie Exchange.
The concept is simple: You bake 3 dozen of the same type of cookie, ship them out, and 3 different bloggers ship you one dozen each. The bloggers pay $5 to participate and this mixed with corporate matching raises funds for Cookies for Kids’ Cancer. Because of our corporate partners ( Oxo, Dixie Crystals, Gold Medal Flour and Grandma’s Molasses), our little five bucks went a long way. We raised $13,778.40 ! Incredible! As a special bonus, Dixie Crystals sent us a cookie tin and a coupon for a free bag of sugar. Oxo sent 3 super colorful spatulas, which I used to make the cookies!
Unfortunately I only received 2 dozen cookies. Either the other dozen got lost or someone was hording all the cookies. Oh well.
The two I received were from Om Nom Dallas (Vegan Chocolate Chip Walnut Cookies) and from Namely Marly (Orange Chocolate Chip Pumpkin Cookies). I was super excited they were both vegan! I must confess I love nutty cookies so I devoured the cookies from Om Nom Dallas, although Marly’s cookies were pretty tasty too. They’ll be posting their recipes today so be sure to check them out!
I knew I wanted a vegan cookie that was fairly easy to make and would have a little latin twist. I love everything Isa Chandra Moskowitz does and am always on Post Punk Kitchen. If you are vegan or vegetarian, heck even if you’re not, they are hands down the less fussy most delicious vegan recipes.
I picked the Mexican Hot Chocolate Cookies from her blog and made my own tweaks. However, please check out all her recipes! Enjoy!
Vegan Mexican Hot Chocolate Cookies
adapted from Post Punk Kitchen
Makes 2 dozen Cookies
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/8 cup pure maple syrup
1/8 cup agave nectar
3 tablespoons almond milk (Or your preferred non-dairy milk)
2 teaspoon vanilla extract
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1/4 cup vegan chocolate chips
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Roll dough into walnut sized balls ( I used the 1 tbsp. measurement and it worked great!)
Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.