vegan cookbook #2

Mexican Hot Chocolate Snickerdoodles

adapted from Vegan Cookies Invade Your Cookie Jar

topping:
1/3 cup sugar
1 teaspoon ground cinnamon

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)2 teaspoons vanilla extract
1 2/3 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or more to taste...we usually use 1 1/2)

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 bowlmix together oil,  sugar, syrup, milk and extracts.
Stir in remaining ingredients, 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). Bake for 10 to 12 minutes, they should be a bit spread and crackly on top.