Ingredients:
Topping:
1/3 cup vegan sugar
1 tsp ground cinnamon (try Vietnamese if you haven’t)
Cookies:
1/2 cup canola oil
1 cup vegan sugar
1/4 cup maple syrup
3 Tbsp non dairy milk
1 tsp vanilla extract
1 tsp chocolate extract (I an yet to find this item) or and additional 1 tsp vanilla extract
1 2/3 cups all purpose flour * GF use all purpose GF flour plus 1 tsp xanthum gum
1/2 cup unsweetened cocoa powder (not dutch processed)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8-1/4 tsp cayenne pepper
Directions:
Preheat oven to 350 degrees
Line baking sheets with parchment paper
Mix topping together in small bowl and set aside
In a medium bowl, mix oil, sugar, syrup and milk and stir vigorously. Add extracts and stir
Stir in the remaining ingredients until you have a pliable dough.
Roll the dough in your hands into walnut sized balls and pat them into flattened 2 inch discs. Press the tops into the sugar topping and place on the baking sheets sugar side up.
Bake for 10-12 minutes until the tops get all crackled on top. Allow to cool on the pan before moving cookies onto cooling rack.
You can also make these without the cayenne for a sweet chocolate cookie without the spicy bite! *recipe from Vegan Cookies Invade your Cookie Jar
