Lookin' for a Fabulous Cookie Cookbook?

Cook Book Review: Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Isa Chandra Moskowitz & Terry Hope Romero

For those who doubt that cookies can be vegan – no eggs, dairy or meat – I assure you, the recipes in Vegan Cookies Invade are amazing! I recently made the Mexican Chocolate Snickerdoodles for Easter baskets and they were a HUGE success. This deeply chocolate cookie has lots of cinnamon and a hint of cayenne to give just the perfect amount of heat after each bite. They are a bit crispy on the outside, giving way to a tender, chewy center. Delectable. One note: the recipe calls for a half teaspoon of cayenne… I would drop this down to one forth because a full half teaspoon yields some super spicy cookies! If you want a GREAT cookie cookbook… I highly recommend this and all of Isa’s other vegan cookbooks… always in stock at the Book Store in the Grove.

Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies

A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating.

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups 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 on a flat plate. 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.