These are delicious, easy to make and come out soft and chewy and amazing. This recipe comes from Vegan Cookies Invade Your Cookie Jar.
Note: It’s optional, but if you want them to have a kick you can add 1/4 tsp cayenne pepper to the dough. The spice is mild but gives the perfect hint of heat. The recipe also suggests pressing the cookies into a mixture of sugar and cinnamon before placing them on trays, but I think they have enough sugar as they are.
CHOCOLATE SNICKERDOODLE COOKIES
Line two baking trays with baking paper and preheat oven to 180 degrees celsius.
Using a fork, mix together 1/2 cup oil, 1 cup sugar, 1/4 cup maple syrup and 3 tbsp soy milk.
Add 1 tsp vanilla extract and 1 tsp chocolate extract (use an extra teaspoon of vanilla if you don’t have any chocolate).
Sift in 1 2/3 cups gluten free flour, 1/2 cup cocoa powder, 1 tsp baking soda and 1/2 tsp ground cinnamon.
Mix until a firm dough is formed.
Roll the dough into small balls and flatten on trays. They should be roughly two inches wide.
Bake for about 10 minutes, they will spread slightly and crackle on the tops.
Cool on the trays for 5 to 10 minutes before cooling completely on wire racks!