There is nothing sexier than the heady mixture of rich chocolate and cayenne pepper. I remember a scene in Chocolat where Juliette Binoche adds cayenne pepper to her hot chocolate. Ever since then, I have done the same with my hot chocolate. So when I discovered these cookies, I just about died in ecstasy.
These cookies are perfectly crunchy on the outside, and soft, melt-in-your-mouth chewy on the inside. The best part? They’re vegan! (My boyfriend refused to believe that they were vegan until I showed him the recipe. Score!)
- 1/2 cup olive oil
- 3/4 cup sugar
- 1/4 cup pure maple syrup
- 3 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
In a medium-sized mixing bowl, use a fork to vigorously mix together the oil and sugar. Let stand a few minutes before whisking in the syrup, milk, and vanilla extract.
Sift in the remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got pliable dough.
Roll the dough into walnut-sized balls. Transfer the dough balls to a baking sheet at least 2 inches apart (they do spread). Bake for 10-12 minutes; they should be a bit spread and crackly on top. Remove the cookies from the oven, let them cool 5 minutes, and then transfer them to wire racks to cool completely. And let the addiction begin.