Sweet & Spicy Chocolate Snickerdoodles (Vegan)

These are such fun cookies.  For those of you who have a “thing” for chocolate and a fondness for the softness of a good snickerdoodle, this VEGAN cookie might just do it for you!  With the traditional sugary cinnamon coating, this cookie has a little kick!  Try it, you’ll like it… I promise!


Sugar Topping:

1/3 cup sugar

1 teaspoon ground cinnamon

Ingredients for the Cookie:

1 cup sugar

1/2 cup sunflower or canola oil

1/4 cup maple syrup

3 tablespoons almond milk

2 teaspoon pure vanilla extract

1 2/3 cups all-purpose flour

1/2 cup unsweetened regular cocoa powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1/4 – 1/2 (depending on how spicy you want these) teaspoon cayenne pepper

1/2 teaspoon cinnamon


Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.  Next, mix the topping ingredients together on a large dinner plate and set this aside.   In a medium size mixing bowl, vigorously mix together the following ingredients:  oil, sugar, maple syrup, and the almond milk.  Add the vanilla extract and mix.  Stir in the remaining ingredients, stirring as you add them.  Mix everything into a pliable dough.

Roll the dough into walnut-size balls, and roll the balls into the sugar/cinnamon mixture.  Flatten the balls into 2-inch discs.  Put the cookies onto the parchment-lined baking sheet, sugar side up.  Place them at least 2 inches apart, because they’ll spread with baking.

Bake 10-12 minutes; they should spread and be crackly on the top.  Remove them from the oven and let them cool for 5 minutes.  Transfer them to a wire rack for thorough cooling.


   Brittany resides in beautiful Santa Barbara, California, and may be contacted for events,private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See


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