Found Our 1st Vegan Christmas Cookie Recipe Tonight
Vegan Mexican Hot Chocolate Snickerdoodles.
1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup (I used grade B)
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond or soy milk
For the sugar dusting:
1/3 cup granulated sugar
1 teaspoon cinnamon
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.
Slowly add the dry ingredients to the wets, mixing continuously. The batter will be stiff.
Using the palm of your hands, roll about 3 tablespoons worth of batter into a small ball. Shape into pancake-like disks and cover one side with the sugar-cinnamon dusting.
On a sheet of parchment paper, place each disk about 1 inch apart, sugar side up.
Bake for about 12 minutes.
Makes 15-20 cookies, depending how big you want them.
Make them smaller if you want to share with your coworkers in the morning.