Italian Chocolate Pepper Cookies
1 1/2 cups all purpose flour
2 tablespoon dark cocoa powder
1 tsp cinnamon
1/4 teaspoon cayenne powder or 1/2 teaspoon black pepper*
1/4 teaspoon salt
1/2 cup agave nectar
1/2 cup soy creamer
1/2 cup canola oil
1/2 teaspoon vanilla
1/8 cup mini chocolate chips (vegan of course)
1/8 cup finely chopped nuts (optional)
1/8 cup finely chopped raisins (optional)
Preheat oven to 325 f
Mix all dry ingredients (first 5) taking care that there are no clumps in the cocoa.
Add all liquid ingredients and mix until well blended.
Add mini chips, nuts and raisins.
Using cookie scoop or measuring spoon drop tablespoon size scoop of dough onto lightly greased cooking sheet.
Bake for 8 minutes. Remove to wire rack to cool.
Not to sweet, not too spicy, just chocolaty yum : )
* I prefer the cayenne pepper
SO HOW'D IT GO?
The taste was good but I found the texture was...off. It was almost like...gummy. I never have much luck with agave sweetened cookies :\
sorry I didn't see this question until now. I am sure you have already made them at this point but for future potential cookie makers, no egg sub is necessary in this recipe.
This sounds great - I'm making them tomorrow! BUT there isn't a flax substitute or anything in it at all?? Something wasn't left out of the recipe?? TU!
the ingredients in these are awfully similar to another recipe i love on here called gunpowder cookies - only these ones look a bit fuller... and the gunpowder cookies spread thin and are crispy.