Amberleigh's Mexican Chocolate Snickerdoodles

from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

Ingredients
for the topping1/3 cup sugar
1 tsp ground cinnamon
for the cookies1/2 cup canola oil
1 cup sugar
1/4 cup real maple syrup
3 Tbsp nondairy milk (I used coconut)
2 tsp vanilla
1 2/3 cups all-purpose flour (I used gf flour)
1/2 cup cocoa powder (not Dutch process)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne

Step 1: Preheat oven to 350 degrees Farenheit, and line your baking sheets with parchment paper.

Step 2: Mix the topping ingredients together in a shallow bowl, and set aside.

Step 3: In mixing bowl, vigorously mix together the oil, sugar, syrup, and milk with a fork. Mix in the extracts. Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you have a pliable dough.

Step 4: Roll the dough into walnut sized balls. Place a ball into topping, and press into sugar to flatten into 2-in disc. Transfer to baking sheets (sugar side up, 2 in apart), and bake 10-12 minutes.

Step 5: Enjoy with a glass of milk! Be warned – these cayenne spiced cookies have a bit of a kick!