Thus far, this blog has had only relatively healthy recipes. Mostly because I have such a sweet tooth, that once I start making sweets like the one pictured above, I have a fear I'll lose all control and devour them all in one sitting. But I didn't! I had control. These cookies are pretty rich, so you can't really eat them all. There's not only cocoa powder, but chocolate extract, plus a kick of cayenne pepper and cinnamon that really take it to a whole other cookie realm. I adapted this recipe from http://www.theppk.com/blog/ which is a blog that Isa Chandra Moskowitz writes. She's the master of all things vegan. Oh, did I mention these cookies are vegan!
Recipe:
For the topping:
1/3 cup sugar1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons soy milk
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got a pliable dough. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the 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 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
The dough should look like this:
Before it's baked:
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