- ½ cup neutral vegetable oil
- 1 cup granulated sugar
- ¼ cup pure maple syrup
- 3 Tbsp original almond milk
- 2 tsp pure vanilla extract
- 1 2/3 cups white whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
Roll in –
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Preheat oven to 350°, line two baking sheet with parchment paper.
In a large mixing bowl whisk the oil, sugar, maple syrup, milk and vanilla until smooth.
In a small mixing bowl whisk the flour, cocoa, baking soda, cinnamon and salt together. Add to the wet ingredients, stir until mixed.
Use a 1 Tablespoon Disher to make balls. Stir the remaining sugar and cinnamon together in a shallow bowl, roll the balls in it to coat. Place on the prepared baking sheets, 12 to a sheet, press with fork tine to make criss-cross on top. Bake for 10 to 12 minutes, until crackly on top.
Let cool for 5 minutes to set up, transfer to cooling racks.
The cookies freeze well.
Makes about 2½ dozen.