Gunpowder Cookies ('splodin' with goodness)
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup agave syrup/nectar (or other sweetener to taste)
1/3 cup maple syrup (or other sweetener to taste)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 teaspoon ground cinnamon (or to taste)
1/4 teaspoon cayenne pepper powder (or more, to taste)
handful vegan chocolate chips (optional)
2 tablespoons cocoa powder
Preheat oven to 300 degrees F.
Mix the dry ingredients.
Mix the wet ingredients separately.
Blend everything together. The batter will be a little thinner than classic cookie dough.
Spoon out tablespoons of dough, about 2 inches apart, onto 2 parchment paper- or (greased) tin foil-lined baking sheets. The dough will spread a fair bit, so give it room to move.
Bake for 18-20 minutes at 300 degrees F.
Warn cookie monsters about the pepper. Or don't. Surprise is good.
NOTE: This recipe is for thin, crisp cookies. For thicker, softer cookies, add a quarter cup of flour, add egg replacer equal to one large egg, cut the baking soda to 1/2 teaspoon, and bake at 400 degrees F for 6 or 7 minutes.