Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies


1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.


Pumpkin Pie Bars


Makes 18-24 bars


    Dry ingredients for crust:

2 cups rolled oats
3/4 cup spelt flour
3/4 cup oat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt           

Wet ingredients for crust:

1/2 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1/2 cup coconut sugar
2 tablespoons maple syrup
1 tablespoon flaxmeal
1 teaspoon vanilla extract

    For the Pumpkin Pie Layer

2 cans of pumpkin puree (or 3 cups of pumpkin puree)
1/3 cup maple syrup
1/3 cup coconut sugar (or brown sugar)
1/4 cup almond/soy milk
1/4 cup arrowroot powder (or cornstarch)
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla


  1. Preheat oven to 350. Spray a 9×13 baking dish, with non-stick baking spray.
  2. In a large bowl, mix together the dry ingredients for the oatmeal base. In a medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry and mix to combine.
  3. Spread the mixture out in the bottom of the prepared baking dish.
  4. In a large bowl, thoroughly whisk together the soy milk and arrowroot powder. Add the rest of the pumpkin pie layer ingredients and mix until fully combined. Spread the layer out on top of the crust.
  5. Bake in the preheated oven for 35-40 minutes, until the edges have turned golden brown. Center may still  appear, it will firm up in fridge
  6. Let cool on the counter before refrigerating for at least 2 hours. Slice, serve and enjoy!