As the Spork and I travel on the East coast, we are staying at an Airbnb where the homeowners have two dogs. It took a lot of convincing on my part, and grumbling from him (he’s not really into dogs, especially the poop and slobber), but I convinced him this is the best place to stay and it is amazing. I look forward to coming back in the evening so I can play with the dogs, and set a special alarm in the morning to make sure I get up early enough to play with them before I leave for the day. Both dogs are Lakeland terriers, and love playing tug-of-war with people using their chew toys. Having wanted a dog since as young as I can remember, I am loving every minute with these two. We have become fast friends, and I think the Spork is secretly worried I may become the dog-lady (cousin of the cat-lady?) someday.
In the evening, when I turn the key to enter the apartment, I hear the two dogs scratching at the door, jumping in excitement once the door opens. When I go from room to room, they tail me jumping and bringing their toys to where I’m sitting so we can play. I wonder if this is what it’s like to have a dog? Or do most dogs mellow out if they see the people every day? I am trying to savor every moment with these two, and hoping that I can also be a dog’s person someday too.
Like these two sweet, charming dogs, these chocolate snickerdoodles are also a pleasant surprise. Dark, crinkly, and mysterious – they taste moist and soft, with a cracked shell glittering with cinnamon and sugar crystals. They go perfectly with a cup of milk (or soy milk, or almond milk), and I’m planning on adding these to my Christmas cookies to-bake list.
You may wonder how a chocolate snickerdoodle adds to the regular snickerdoodle, which is already very delicious. I find that the chocolate gives this snickerdoodle a decadent, luxurious taste, that goes even better with milk than the regular snickerdoodle. This recipe is adapted from the book Vegan Cookies Invade Your Cookie Jar‘s Mexican hot chocolate snickerdoodle recipe. The original recipe makes for a spicier snickerdoodle, which is delectable as well. And now it is time to go to sleep! The doggies are fast asleep after a tiring evening playing with the Spork and I – I am off to set my “early alarm” so I get up when the dogs do and we can play!
- ½ cup canola oil
- 1 cup white sugar
- ¼ cup maple syrup
- 3 tablespoons soy or almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 1⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or a silicon baking mat.
- In a large bowl, mix oil, sugar, maple syrup, soy/almond milk, and stir quickly with a fork to mix well. Add extracts and stir again.
- Add dry ingredients, and mix until dough is pliable. Meanwhile mix topping ingredients and dump onto a plate.
- Roll dough into 1.5 inch diameter balls, and pat into the sugar topping mixture. Flatten into a 2-inch wide disc. Transfer to baking sheet, sugar side up. Place 2 inches apart, as cookies will spread.
- Bake for 12 minutes at 350F. Remove, and let cool for 5-10 minutes on baking sheet. Then transfer to cooling rack to cool completely.