They’re deliciously chocolatey, easy-to-make, have a lovely crackle-topped texture plus a warming hint of spice… and they’re vegan! How many boxes can a cookie tick?
VEGAN CHOCOLATE SNICKERDOODLES
Makes approx. 24 cookies
45 g organic caster sugar
1 tsp ground cinnamon
120 ml organic rapeseed/canola oil
220 g organic caster sugar
60 ml pure organic maple syrup
3 tbsp almond milk (or preferred non-dairy milk)
2 tsp vanilla extract
225 g organic flour
45 g unsweetened organic cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
a couple of dashes (or more, if you like) ground cayenne pepper
- Preheat oven to 175C (fan). Line 2 large baking sheets with parchment paper.
- Mix the cinnamon sugar topping ingredients together on a flat plate and set aside.
- In a mixing bowl, vigorously whisk together oil, sugar, syrup and milk with a fork, then add the extracts.
- Sift in remaining ingredients, stirring as you do so. Once all ingredients are added, mix until dough is pliable.
- Roll dough into walnut sized balls. Pat each one into the sugar topping and flatten them out into roughly discs about 5 cm in diameter. At this point you can either freeze them in an airtight container with layers separated by baking paper (for super-easy baking later on) or bake them immediately.
- To bake, place cookies on baking sheet-lined tray, sugar side up, at least a few centimeters apart (they can spread). Bake for 10 to 12 minutes (the tops should be nice and crackly). Remove from oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.
*Very closely adapted from this recipe found in Vegan Cookies Invade Your Cookie Jar.
*I have only made these for non-vegan friends and family members thus far and they have gone down a treat (even with little L).