from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero
For the Topping:
1/3 c sugar
1 tsp ground cinnamon
For the Cookies:
1/2 c canola oil
1 c sugar
1/4 c pure maple syrup
3 tbsp nondairy milk
1 tsp vanilla extract
1 tsp chocolate extract (or more vanilla extract if you have no chocolate) (I used more vanilla)
1 2/3 c all-purpose flour
1/2 c unsweetened cocoa powder (regular, not Dutch)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne
Preheat oven to 350F. Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a large dinner plate. Set aside.
In a medium-size mixing 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 pliable dough.
Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. 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 to 12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven and let them cool for 5 minutes, then transfer them to wire racks to cool completely.