Chocolate Crinkle Cookies

I love it when a good cookie plan comes together!!! My mom used to make these cookies around Christmas time when I was a kid, and I have been dreaming of having one again ever since. My mom and I were inspired to try to veganize them them for Christmas Eve dinner, and dove into the process last night. I was pretty nervous about how they would turn out, as the original recipe calls for 4 eggs, but fortunately the results were chocolaty, chewy and tasted just as I remembered them.

Although I associate these cookies with Christmas/Hanukkah time, they would be delicious warm out of the oven on any cold winter night.

Chocolate Crinkle Cookies

• 1/2 cup canola or vegetable oil
• 4 squares unsweetened chocolate, melted
• 2 tsp. vanilla extract
• 4 Egg replacer eggs, preferably Ener-G brand
• 4-6 tbs. soy milk
• 2 cups sugar
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2-2/3 cup powdered sugar

In a large mixing bowl, combine sugar, flour, baking powder and salt. In a large mixing bowl, combine canola oil, melted chocolate, vanilla and "eggs." Slowly add wet ingredients to dry using a hand held or stand mixer. Add soy milk one tablespoon at a time until the dough is nicely combined and pulls together (it should look slightly sticky). Cover the bowl containing the dough and chill in the fridge for 30 mins. to an hour.

Once dough has chilled, preheat your oven to 350 degrees, lightly grease a cookie sheet, and take dough out of fridge. Put powdered sugar in a shallow bowl, and begin to roll dough into 1 to 1.5 inch balls. Once balls are formed, roll them in powdered sugar to coat completely, then place on the cookie sheet. Bake cookies for 10-12 mins, until they are cracked at the top. Allow to cool for 5 mins. before transfering to a cooling rack.

Makes about 3 dozen cookies.