For the cinnamon sugar:
1/2 cup sugar
1 teaspoon ground cinnamon
For the dough:
1 cup sugar
1/4 cup maple syrup
3 tablespoons almond milk
1 teaspoon vanilla extract
1/2 cup grapeseed oil (or any oil with minimum flavor)
1 1/2 cup flour
1/2 cup cocoa powder (preferably unsweetened)
*optional: 1 envelope of Mexican Hot Chocolate mix (not Vegan)
1 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper (can add more for an extra hint of heat)
Preheat oven at 350F. Line 2 baking sheets with foil.
Mix first 2 ingredients in a bowl and leave it aside.
In a mixing bowl, mix well the wet ingredients and the sugar. Add the dry ingredients to obtain a soft cookie dough.
Divide in balls of 1 inch and roll in the sugar/cinnamon mixture.
Place on the cookie sheet at about 2 inches intervals as the cookies will flatten when baking.
Bake for 10-12 minutes. They will feel soft at touch and crackled on top.
Remove from the oven and let cool completely on a cooling rack.
Eat and enjoy! Just not too many at once….lol