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.
SO HOW'D IT GO?
I thought that these were really good :) I love spicy desserts! Five stars from me! Next time I want to add coconut or coconut extract to the mix.
I made this cookie and changed a few things. I added the 1/4c more flour, used a 1/2 sugar, 1/2c used agave/maple syrup, doubled the amount of pepper and used the 1/2t baking powder. I baked it at 400 degrees for 14 minutes. They came out all crispy and yummy around the outside and soft in the middle. Perfect. Very good tasting cookie!
I just made these. They're yummy! It made about 2 dozen cookies. I used sugar instead of agave and threw in a little bit of water to make up for the lack of liquid. I put in a little extra pepper, and it didnt need it!!! haha. But they're very good, i'm going to see if they pass the omni family test soon.
I made these last night and the bottoms of the cookies burned after only 15 minutes in the oven (my oven temp is usually quite accurate too)! This made me quite sad, so I tried them again this afternoon. I didn't have any chocolate chips, so I chopped up some almonds and threw them in there, and I baked them for only 13 minutes. they turned out very tasty--flat and crispy--and I can taste a very nice, subtle maple flavor with the cinnamon (I only used a pinch of cayenne. I can tell that if I left them in the oven any longer they would have burned again, so if you're about to make these for the first time I would watch them closely after the 10 minute mark.
Overall a very yummy cookie. They taste like Mayan Chocolate cupcakes I used to make.
Super different-- i made them being curious, fed them to my non-vegan friends and got the response of "these are ginger right?" but they were still yummy. i added 1/2 tsp. cayenne, but i couldn't taste it so next time i will do a full teaspoon. i baked them for about 18 min but found the batter EXTREMELY thin. so i added 1/2 cup shredded coconut.that was like an extra surprise :) these cookies are SUPER :):)
MMMmmm!!! I love chili+chocolate so these were perfect! I did the cakey version with the 1/2 cup extra flour as someone suggested. Also used 1/2 cup regular sugar instead of the agave/maple (I'll increase it to 2/3 cup next time, I'd like them a tiny bit sweeter), didn't have almond extract, used cranberries as suggested instead of chocolate chips, added a flax egg and maybe 1/4 cup extra water since I was using dry sugar. Oh yeah, and used a full tsp of cayenne. >:D My oven sucks so I baked them about 15 mins and they're sooo good. I'll have to get some almond extract and chocolate chips for next time. I might make some more to take to the in-laws this weekend. ;D
i made these to sell at a benefit and they were the first baked goods to sell out- very good!
NOT the best recipe for me. I used kamut and spelt flour, olive oil, 1/8 cup agave and not even 1/4 a cup brown sugar. They came out really sweet and salty, it only made 14 cookies for me, so for so little cookies too much sugar. They were really oily and not crispy, even though i baked for 25 minutes.
Yum! These are very good. I went with the thicker/softer cookies b/c I don't like crispy cookies, and they came out great! For changes, I used 1 1/4 c whole wheat pastry flour, 1/2 tsp baking soda, 1/4 c safflower oil, 1/4 c applesauce, 1/2 c Florida crystals, no almond extract, 1/2 tsp cayenne, 2 BIG cocoa powder tbs, and lots of choc. chips. I also added pecans to the second batch (I forgot them at first). They tasted great warm, but I haven't had one cooled (I'm sure they'll be great). I think next time I might add a little more cayenne, less cinnamon..and I think that will be perfect. I baked them at 375, and they needed about 10-12 minutes. My cookie scoop is broken, so I only came out with 15 cookies, but that's ok! :)
I'm going to a cookie exchange, so I made a test batch of the thicker, softer cookie version to see how I like them. I used a cookie scoop and made exactly 2 dozen cookies, just like the recipe stated.
Modifications:
*I don't like almond extract, so I used coconut flavor.
*I couldn't find my cayenne pepper, so I used chipotle powder.
*I had extra large chocolate chips, so I used 1 cup. If I had the mini chips I would have gone with 1/2 cup.
*I also added 1/2 cup of finely chopped walnuts.
I'm going to give some of the test cookies to younger kids, so I made a dozen without the pepper. Then I put the full 1/4 teaspoon of chipotle powder in the remaining half of dough, but there was barely a hint of heat. I really think the recipe needs the sharp heat of cayenne pepper.
I anticipate, once I try it with cayenne pepper, this will be a great recipe. The plus side with the thicker, softer cookie version is, if you're making a lot, they only bake for 6 to 7 minutes, so you can make many dozen in a short amount of time. I have to take four dozen cookies to the cookie exchange and I anticipate the total time, including doing the dishes, will be a half hour.
Be careful not to overbake them. On a dark colored tray, I baked the first dozen for 7 minutes and let them sit on the cookie tray for about 30 seconds and the cookie bottoms were just going into the transition stage between done and burnt. I baked the second dozen for 6 minutes, transferred them to a cooling rack promptly, and the bottoms were just right.
I'll post a picture when I make the next batch and can take a picture of them in natural light.
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