Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix sugars with oil. Add vanilla and water.
Separately, mix flour, cocoa, and baking soda and then mix into wet mixture.
Add corn syrup and knead until a smooth dough forms.
Shape into balls and roll each ball in sugar.
Place on a lined baking sheet with plenty of room as the cookies flatten.
Bake for nine to 11 minutes.
As soon as you remove cookies from the oven, press a chocolate coin into the center of each cookie.
Allow to cool completely before transferring.
Directions
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Notes:
Store baked cookies in an airtight container up to 4 days. Freeze baked cookies up to two months. Cookie dough can be frozen up to three months; bake from frozen, adding one to two minutes. IMPORTANT: Press chocolate coins into cookies after baking and thawing.
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I want to make these, but not gluten free. Can I use AP flour?
Yes, you should be able to!
yum
If anyone's interested, I substituted coconut sugar for the granulated sugar and chicory syrup for the corn syrup. For the health conscious.