Mexican chocolate snickerdoodles

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

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