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!

HERE WE GO!

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

LET’S GET BAKING!

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.

ENJOY!

   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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