VEGAN CHOCOLATE CRINKLE COOKIES
The tops crinkle when baked, creating a nice contrast between the dark chocolate and the white powdered sugar coating. Note that the dough gets very dense and is a little too difficult to mix by hand. From Vegetarian Times, around Christmas 1997, I think.
Provided by archi-meg
Categories Dessert
Time 25m
Yield 48 cookies, 16 serving(s)
Number Of Ingredients 10
Steps:
- In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
- Beat in tofu until well blended.
- Beat in vanilla, baking powder and salt.
- Add flour in batches, beating well after each addition.
- Cover and chill several hours or overnight.
- Preheat oven to 350 F and lightly oil cookie sheets.
- Scoop tablespoonfuls of dough and roll into balls.
- Drop into a small bowl with powdered sugar, rolling to coat.
- Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
- Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.
Nutrition Facts : Calories 196.2, Fat 4.2, SaturatedFat 2.4, Sodium 153.3, Carbohydrate 38.6, Fiber 1.6, Sugar 24.1, Protein 3.5
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