Found these cookies on a favourite baking blog. I thought I would try some vegan baking for a change. However, I forgot how much I dislike molasses. UGH. However, the cookies came out really chewy, which I love in a cookie. I would suggest for those that don't love molasses like me to try out less molasses, more syrup and MORE chocolate. There is definitely not enough chocolate in this recipe for me, but it might be enough for others.
(Shout out to my CBC Calgary mug from the 80's! Heck yes!)
Ingredients
*2 cups all-purpose flour
*2 tsp baking powder
*1 tsp baking soda
*1 tsp sea salt
*1/2 cup granulated sugar
*1/4 cup unsweetened cocoa powder (I would up this big time)
*1 tsp ground cinnamon
*2/3 cup maple syrup
*1/2 cup molasses (I would halve this myself)
*1/2 cup vegetable oil
*1/4 cup sliced almonds
Directions
1. Sift together all dry ingredients (minus almonds) into a medium mixing bowl. In a separate bowl, whisk together all wet ingredients until oil no longer separates. Add to dry ingredients; stir in almonds. Mix by hand until completely combined. I recommend chilling the dough for a less sticky rolling experience, because this dough is STICK-EE!)
2. Form dough into 1-inch balls; place onto cookie sheet at least 2 inches apart. Bake at 350 for NO MORE THAN ELEVEN MINUTES. (Any longer, and they’ll burn!) Remove from oven. Cool on cookie sheet for 3 minutes, then transfer to wire racks to cool completely (if you don't do this, they will stick to the sheet like the dickens). This recipe makes 20 good sized cookies.
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