We now interrupt your regular programming to bring you: VEGAN COOKIES! Don’t be alarmed. Normal animal fat levels will be restored shortly. I like to keep things interesting. I wear bright yellow shirts on rainy days that make me look like this guy. I buy hand soap in such a cheerful scent my suitemates can’t stop talking about it. I start making vegan cookies at breakfast time just because you weren’t expecting them. No you were not. But you don’t care. Because unexpected cookies might just be the best kind of cookies. Even if they are vegan.
Mexican Chocolate Snickerdoodles, from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
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 real maple syrup
3 Tbsp nondairy milk (I used coconut)
2 tsp vanilla
1 2/3 cups all-purpose flour
1/2 cup cocoa powder (not Dutch process)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne
Step 1: Preheat oven to 350 degrees Farenheit, and line your baking sheets with parchment paper.
Step 2: Mix the topping ingredients together in a shallow bowl, and set aside.
Step 3: In mixing bowl, vigorously mix together the oil, sugar, syrup, and milk with a fork. Mix in the extracts. Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you have a pliable dough.
Step 4: Roll the dough into walnut sized balls. Place a ball into topping, and press into sugar to flatten into 2-in disc. Transfer to baking sheets (sugar side up, 2 in apart), and bake 10-12 minutes.
Step 5: Enjoy with a glass of milk! Be warned – these cayenne spiced cookies have a bit of a kick!