Prep Time: 15 mins Total Time: 30mins Serves: 2 dozen cookies
Ingredients: Resource from isachandra.com
For the topping: 1/3 cup sugar 1 teaspoon ground cinnamon
For the cookies: 1/2 cup coconut oil, melted 1 cup white sugar 1/4 cup pure maple syrup 3 tablespoons milk (or your preferred non-dairy milk) 1 teaspoon vanilla extract 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
Preparation:
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, mix the melted coconut oil, sugar, maple syrup, and milk and vanilla extract.
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 out a bit). 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 will 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.