Mocha Cookies With Mocha Drizzle (Vegan) - cooking recipe

Ingredients

For the Cookies
1/4 cup oil
1/4 cup sugar
1/8 cup brown sugar
1 tablespoon almond milk (I actually used hazelnut milk)
1 tablespoon strong coffee
1/2 tablespoon flax seed, ground
1 teaspoon cornstarch
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
For the Drizzle
1/3 cup powdered sugar
3 -4 teaspoons strong coffee
1/8 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional, for a more intense coffee flavour)

Preparation

Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).
In a second bowl combine flour, cocoa powder, baking soda and salt.
Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.
Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).
Bake in the preheated oven at 180\u00b0C/350\u00b0F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.
Allow drizzle to set and then store in an airtight container.