Salted Maple Latte Snickerdoodles

Salted Maple Latte Cookies:

1 Cup All Purpose Flour

1 Teaspoon Instant Coffee Powder

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/4 Cup Light Brown Sugar, Firmly Packed

1/3 Cup 100% Grade B Maple Syrup

1/4 Cup Vegan Butter, Melted

1 Teaspoon Vanilla Extract

Maple-Cinnamon Sugar:

1/4 Cup Maple Sugar

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Coarse or Kosher Salt

Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silpat.

In a medium bowl, whisk together the flour, instant coffee, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Separately, combine the sugar, maple syrup, melted vegan butter, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly.

Mix together the ingredients for the maple-cinnamon sugar in a small dish. Use a medium ice cream scoop to portion out the cookie dough, and drop each ball one at a time into the sugar mixture. It's a very soft dough so just toss lightly to coat. Once evenly covered, place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so leave a generous amount of space all around.

Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy.

 

Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Makes 8 – 10 Large Cookies

©Hannah Kaminsky http://www.BitterSweetBlog.com