Vegan Cinnamon Cookies

These light crispy cookies are surprisingly easy to make, and even easier to eat! I picked up a package of egg-free wonton wraps at an Asian food market, so most of the work was already done for me. Here's what you'll need:

• 1 package of wonton wraps (read the label to make sure it doesn't include eggs)
• vegetable oil (for frying)
• 1/2 cup of dark brown sugar
• 1/2 tbsp of cinnamon

In a deep skillet, heat an inch of oil on medium. Meanwhile combine the sugar and cinnamon in a bowl and mix thoroughly. Carefully add a wonton wrap into the oil and fry for 30 seconds - 1 minute or until golden brown. I used a spoon to fold half of the cookie unto itself to form a half moon shape. Using tongs or a slotted spoon remove the cookie from the oil and coat with the sugar and cinnamon mixture.

Since this was my first time frying, I burned the first few :( But after a while I got the hang of it and could fry 3 at the same time. I know what you're thinking: a deep fried cookie must be very greasy, oily and filling. But these cookies are actually the opposite. In fact, after I finished making them, I poured the oil I used for frying back into a jar to reuse, and hardly any had been absorbed into the cookies. So happy cookie frying!!