Last fall I posted a recipe for Mexican Snickerdoodle via The Post Punk Kitchen as inspired by The Ann Arbor People's Food Co-Op. This evening while I was napping, I dreamt that I made Mexidoodles with instant coffee (in the same vein as my Roti Boy recipe, so when I woke up, I decided to make them. I made some blondie ones and some choco ones, just because I wanted to see how the instant coffee behaved in the cookie (without being masked by the cocoa), but they both turned out well, so I'd advise you do the same. Makes about 18-20 cookies.
1/2 c. vegetable oil
1/4 c. maple syrup
1 t. vanilla extract
1 c. refined sugar
3 T. milk
2 t. (or 2 servings) of instant coffee crystals (I used crappy Kroger Brand)
1 t. almond milk
1 2/3 c. flour
1/4 c. cocoa powder.
1/4 t. salt
1/2 t. cinnamon
a couple more teaspoons of sugar and some cinnamon for the sugary topping.
Preheat oven to 350. Mix the oil, syrup, vanilla, sugar together. Dissolve the crystals in the almond milk, and add that. Stir briskly until blended. Slowly sift in the flour. Add in the baking soda, salt, cinnamon and just one heaping tsp of the cocoa powder. Set the rest of the cocoa powder aside. Stir until blending. Roll walnut-sized balls of dough, press into a mixture of cinnamon and sugar (ratio of your choice) and bake for about 7-10 minutes. The tops will get crackly. Be careful, as this recipe will turn crispy fast if you overcook them (I prefer chewy). After the first batch (9 cookies on my cookie sheet), add in the rest of the cocoa powder and finish the rest of the dough balls.
Yum.
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