Vegan Chocolate Crinkle Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup non-hydrogenated margarine
• 4 ounces unsweetened chocolate, melted
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 8 ounces firm silken tofu, drained and mashed
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups unbleached all-purpose flour
• 1 cup powdered sugar

Recipe

• 1 in a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
• 2 beat in tofu until well blended.
• 3 beat in vanilla, baking powder and salt.
• 4 add flour in batches, beating well after each addition.
• 5 cover and chill several hours or overnight.
• 6 preheat oven to 350 f and lightly oil cookie sheets.
• 7 scoop tablespoonfuls of dough and roll into balls.
• 8 drop into a small bowl with powdered sugar, rolling to coat.
• 9 place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
• 10 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.