These cookies are part of running and me now. I took them to Bacchus Marathon where they got hoovered up. I made them for fundraising for Guys’s Urban Challenge, two batches in an epic day of baking, raising lots of money for their new cancer centre. It seemed fitting therefore that these cookies were part of my celebration of reaching 100 parkruns! I don’t want to talk about running in a recipe post and my love for parkrun overflowith sometimes so I’ll leave it there. On to the cookies…
I mention the original source in an old post but I’ve adapted the recipe enough that I think I can call them my own spicy chocolate cookies. Don’t let them being vegan put you off, you won’t notice the lack of butter. In fact I think the use of oil gives these cookes a great snap and crunch which pairs perfectly with the fire from the Cayenne pepper! If you are vegan, win-win!
Depending on how big you roll them this recipe makes 18-20 large cookies. I’ve made them with a variety of flours, over my experiments, and can advise you that using more than 30% wholemeal/spelt meant then didn’t really spread so I’d keep to plain flour on the first bake. This time I used olive oil instead of vegetable oil and they were just as great.
On the day, I felt like I had to warn people about these vegan spicy chocolate cookies but even children liked them, the kick doesn’t come until afterwards and it’s perfect to warm you up on a cold winters morning, I think they’d make a great Halloween, bonfire night or Christmas treat. I know that seems far, far away at the moment but don’t worry these cookies work all year.
- 75g golden caster sugar
- 1 teaspoon ground cinnamon
- pinch of ground cardamom
- 135ml vegetable oil or olive oil
- 200g golden caster sugar
- 60ml pure maple syrup
- 3 tablespoons oat milk
- 2 teaspoon vanilla extract180g plain flour (I used Dove's Gluten Free)
- 60g cocoa powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- In a large jug whisk together the oil, sugar, syrup, milk and vanilla extract.
- In a large bowl sift together all the remaining ingredients, stirring as you add them. Pour the wet ingredients into the dry and stir thoroughly.
- Leave to stand for half an hour.
- Preheat oven to 150'c fan or 175'c. Grease two large baking sheets.
- Mix the topping ingredients together on a flat plate. Set aside.
- With your hands roll the dough into walnut sized pieces. Drop into the topping and at down to flatten into roughly 2 inch discs. Flip over and place onto the baking sheets, leaving plenty of room for them to 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. Work through all of the dough.
- Bake in the centre of the oven for 10 to 12 minutes, they should have spread and be crackly on top. Remove from oven and cool for 5 minutes before transferring to a cooling rack to cool completely.
Any left over topping mixture works great on porridge perfect before parkrun 😉
Have you baked vegan cookies? Would you try these with cayenne pepper?