Vegan Mexican Hot Chocolate Cookies

Preheat the oven to 350 F (175 C).

Combine the flour, cocoa powder, baking soda, and spices in a large bowl.

In a smaller bowl combine the margarine, sugars, and vanilla extract until smooth.Pour the margarine mixture into the flour mixture. Mix together (note: mix will form masses and will be somewhat dry).

Mix together the cornstarch and 1.5 tablespoons of warm water in a small cup or bowl. Pour this mixture into the cookie batter bowl. Mix well to combine.

At this point, you will need to add water a very little bit at a time to the cookie batter until it forms a cohesive ball (it shouldn’t take more than a few tablespoons).

Grease two cookie pans.

Form the cookie dough into small balls and place them on the greased cookie pans.

Bake for 12 minutes or until done, rotating after 6 minutes.

This recipe makes about 4 1/2 dozen 1/4 inch diameter cookies.

If you would like to make non-vegan cookies, substitute butter for margarine and 1 egg for the cornstarch and 1.5 tablespoon water slurry.

A note on the picture: the cookies on the left in the picture have salted caramel in them, so they look different than the ones in this recipe. The ones on the right are the ones from this recipe.