Mexican Hot Chocolate Snickerdoodles 5/5 Spoons

It is so rare when my end product actually looks almost exactly like the product in the recipe picture. I am so proud of myself here.

Isa's cookies:

My cookies (with a camera phone under the harsh light of my stove, so use your imagination...)

These Mexican Hot Chocolate Snickerdoodles are exactly what I wanted to eat tonight. I wanted something chocolate-y and I had everything I needed for these simple and easy cookies. The heat hits you about 30 seconds in to eating these cookies and linger but not in a bad way. It's a warming taste and really damn good.

Here are my notes:

-- I used vegetable oil because it is what I had.
-- Instead of a full cup of sugar, I only used 2/3 of a cup.
-- I have been using So Delicious unsweetened coconut milk lately instead of soy/almond milk and I love it, especially in baking.
Edit: I forgot to add this, about halfway through the baking, I took the cookies out and pushed them down with the bottom of a drinking glass. It flattens the cookies out so they aren't puffy but more flat and chewy in the middle.

For some reason, I'm always wary of using maple syrup in baking. I can't really taste it at all in the cookies so I'm assuming it gives it a depth of flavor along with the chocolate. No matter what, these were amazing. These will definitely be made again.

Up next, Red Velvet Waffles with a Coconut Cream Cheese topping!