Just to warn you, these are probably the most addicting cookies I have made all year.
Not that that’s a bad thing. But I’m just sayin’… they’re that good.
Vegan. Chocolate. Spicy. Sugary. Salty. Cinnamon-y. Crackle-y. YEAH!
And it’s worth mentioning… these are rad ice cream sandwich cookies. Like, blow your mind rad. I’ve eaten five (sandwiches) in the past 24 hours. FIVE. Filled with pumpkin ice cream, vanilla bean, and german chocolate (with coconut and caramel).
Yeah. I’m going to start my period any second. TMI.
Vegan Mexican Chocolate Snickerdoodles
Makes 24 cookies
adapted from VCIYCJ
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
3/4 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon chocolate extract
1 cup all-purpose flour
2/3 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon chocolate salt (or regular)
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a large dinner plate. Set aside.
In a medium-sized mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the extracts.
Sift in the remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got 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 onto the baking sheet. Bake for 10-12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven, let them cool 5 minutes, then transfer them to wire racks to cool completely. And let the addiction begin.