I do have brown rice syrup, molasses, white, brown, and powdered sugar. I'd rather err on the not-sweet-enough side than on the too-sweet side, and I'd like the cookies to come out thin and crispy. Which sweeteners do you think I should use, and in what amounts?
Here's the recipe:
Gunpowder Cookies ('splodin' with goodness)
Ingredients (use vegan versions):
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.
Serves: about 2 dozen
Preparation time: 15 minutes