1/2 c. aqua faba (liquid drained off of a can of beans) [equivalent to 4 egg whites]

1 c. corn syrup

4 t. vanilla

1 1/2 c. dairy-free margarine

1 1/2 c. sugar

3 1/2 c. flour

3/4 c. cocoa powder

1 T. chipotle chili powder

2 t. baking soda

1/2 t. salt

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 powder 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 (proportions: 1/2 t. chipotle powder for every T. of sugar; 1/2 c. sugar was sufficient for the whole batch) to coat. 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.

This is a veganized version of my Chili Chocolate Crackles

Yield: ~93 cookies (63 calories per cookie)

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