Chocolate Snickerdoodle Cookies~ V/GF

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.

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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).

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Sift in 1 2/3 cups gluten free flour, 1/2 cup cocoa powder, 1 tsp baking soda and 1/2 tsp ground cinnamon.

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Mix until a firm dough is formed.

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Roll the dough into small balls and flatten on trays. They should be roughly two inches wide.

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Bake for about 10 minutes, they will spread slightly and crackle on the tops.

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Cool on the trays for 5 to 10 minutes before cooling completely on wire racks!

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2 Comments to “Chocolate Snickerdoodle Cookies~ V/GF”

  1. I recently made these and they are amazing!! A simple and easy recipe with awesome results πŸ™‚

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