The heat is on! Well not too much of course. We're not dealing with ghost peppers up in here. But these beautiful brown delights deliver just the right amount of warmth especially on these cool August nights. My bestest gal from California and I whipped these up two nights ago and um, shall I say there's only 2 left. A wonderful recipe from the book "Vegan Cookies Invade Your Cookie Jar" by Isa Moskowitz and Terry Romero, I honesty cannot get enough. They are chocolaty, soft and delectable with a little kick towards the end. So turn on the oven, turn up the heat and get baking.
Mexican Chocolate Snickerdoodles
For the topping:
1/3 cup sugar
1 tsp ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup maple syrup
3 Tbs. nondairy milk
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder (regular, not dutch)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Mix the topping ingredients together on a large dinner plate. Set aside.
- In a medium-size bowl, use a fork to vigorously mix together the oil, sugar, syrup and milk. Mix in the extracts.
- Sift in the remaining ingredients, stiring as you add them. Once all the ingredients are added, mix until you've dot a pliable dough.
- Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over on to the baking sheet. Bake for 10 to 12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven and let them cool for 5 minutes, then transfer them to wire racks to cool completely.