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!
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.
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: