6 T. aqua faba (liquid drained off of a can of beans) [equivalent to 3 egg whites]

3/4 c. corn syrup

1 T. vanilla

1 c. + 2 T. dairy-free margarine (also soy and sunflower-free)

1 c. + 2 T. sugar

2 2/3 c. white flour

1/2 c. cocoa powder

1 T. chipotle chili powder

1 1/2 t. baking soda

1/3 t. salt

10 T. sanding sugar

5 t. chipotle chili powder

1 t. cinnamon

In a large mixing bowl, cream together the margarine and sugar until smooth and fluffy. Add the corn syrup, aquafaba and vanilla and beat until blended.

In a large measuring cup or small bowl, mix together the flour, cocoa powder, chipotle chili powder, baking soda and salt. Add to the butter and sugar mixture and beat just until blended (texture will be like thick frosting; very weird). Chill for 30 min. to allow dough to set.

Preheat oven to 375º F

Roll the dough into balls and roll balls in chipotle sugar to coat. Put bowl of cookie dough back in the fridge to keep cool. Place on baking tray lined with parchment paper and bake for 10 min., until cookies are puffed and cracked. cool on tray for 5 min. before removing to a wire rack to cool completely.

Optional: roll balls in 1/2 c. chopped pecans after rolling them in the chipotle sugar

I used sanding sugar this year for rolling because I had some, but I wouldn't buy it just for this recipe. Regular granulated sugar works fine, also.

The non-vegan version of this recipe makes an INSANE number of cookies. It makes over 10 dozen! I cut the recipe down a bit, to make 3/4 of a recipe.

Baking note to self (YMMV): use small cookie scoop (1 T. size), 6 cookies per tray. Cookies spread considerably (approximately twice the diameter of the balls). Note for 2026: I now own an even smaller cookie scoop (2 t. size.). I was considering using it, but didn't. I regret that decision.

This is a veganized version of my Chili Chocolate Crackles

Yield: 52 cookies