Here’s yet another recipe I found while searching for butter-free baking.  This one is from the same site.  Again I adapted since I didn’t have all the ingredients on hand.  The hubby LOVED these ones and the kids didn’t seem to mind the cayenne.  They stay very moist in a sealed bag but didn’t last too long with the cookie monsters in my house!

Mexican Crackles

1/3 cup sugar
1 tsp ground cinnamon

1/2 cup canola oil
1 cup maple flavored sugar
1/4 cup pure maple syrup
3 Tbsp milk
2 tsp vanilla extract
1 2/3 cups flour
1/2 cup unsweetened cocoa powder

1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cayenne

Mix the first two ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, milk and vanilla.  Sift in remaining ingredients, stirring as you add them.   Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). Bake for 10-12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

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