Since both of these recipes are completely vegan (and parve), they are a delicious and easy way to conclude any meal. Chances are you already have everything you need to make the cookies in your cabinet!
- ½ cup canola or olive oil
- 1 cup sugar
- ¼ cup pure maple syrup
- 3 tablespoons vanilla soymilk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ⅔ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- a few dashes of paprika (optional for a little extra kick)
- raw cane sugar for the topping
Preheat oven to 350 degrees and line two baking sheets with parchment paper. Mix together oil, sugar, maple syrup, soymilk and extracts in a medium-sized bowl. Sift together remaining ingredients; gradually add oil mixture and mix until the flour is incorporated and a pliable dough forms. Roll rounded tablespoons of the dough into balls and pat some of the raw sugar onto the top of each cookie. Place cookies onto baking sheets roughly 2 inches apart. Bake for 10-12 minutes, or until the cookies have spread and appear slightly crisp. Remove from the oven, cool on baking sheets for 5 minutes and then transfer to cooling rack. While the cookies cool begin making hot chocolate.
- 2 cups vanilla soymilk
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons of sugar (use more or less depending on taste)
- ¼ teaspoon cinnamon
Heat milk on stove and whisk in remaining ingredients; stir until hot.