It’s Friday afternoon and I’m in the mood to bake! My kids love snickerdoodles, and I must admit that my “regular” snickerdoodle recipe is killer. But, it’s got all that Crisco (what is that really?) and refined sugar in it (not to mention EGGS and MILK).
I found this recipe in Vegan Cookies Invade Your Cookie Jar and just had to try it. They’re snickerdoodles with a “chocolate-y, cinnamon-y twist” as Kate called them:
For the topping:
1 t cinnamon
For the cookies
1/2 C canola oil (I used my favorite – safflower oil)
1 C sugar (I used pure cane sugar)
1/4 c maple syrup
3 T non-dairy milk
1 t vanilla
1 t chocolate extract (I used more vanilla)
1 2/3 C all purpose flour
1/2 C unsweetened cocoa powder (regular, not Dutch)
1 t baking soda
1/4 t salt
1/2 t cinnamon
1/2 t cayenne pepper (I didn’t have this! I doubled the cinnamon instead. I may have to try the recipe again sometime an add this to see if they are even yummier).
- Preheat oven to 350. Line 2 large baking sheets with parchment paper.
- Mix the topping ingredients together. Set aside.
- In a medium ixing 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 the 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 disks. 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 and let them cook for 5 minutes, then transfer them to wire racks to cool completely.
Slightly crispy on the outside, soft on the inside – super yummy!