Apparently, chocolate crinkles are a really well known cookie.  I had never heard of them before but the recipe in Joy of Vegan Baking sounded so delicious, I just had to try it.  My roommate told me she used to eat them during Girl Scouts - guess that’s what I get for dropping out after Daisy Girls (I never did like sharing toys with all the other drooling kindergartners).

The only problem with the recipe in Joy of Vegan Baking is that I didn’t have any powdered sugar.   I actually don’t really like powdered sugar - it sort of makes me choke - weird, I know.  So instead of rolling my little chocolatey balls of goodness in sugar like the recipe suggested, I rolled them in shredded coconut.  And, I’m a GENIUS! Ok, not really, but they did turn out really delish and when I eat them I don’t choke.  So, that’s a plus.

Here’s the slightly modified recipe from Joy of Vegan Baking in case you want to try and make these little chocolately delights yourself:

Ingredients:

• 2 tbs ground flax seed; 6 tbs water (equivalent of 2 eggs)
• 4 tbs water
• 1/2 cup granulated sugar
• 2 tsps vanilla extract
• 4 tbs nondairy milk
• 1/4 cup butter substitute
• 1/2 cup nondairy chocolate chips
• 1 1/2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup powdered sugar or shredded coconut

In a food processor, combine egg replacer and water until thick and creamy, about 1 minute.  Add granulated sugar, vanilla, and nondairy milk and beat for another minute.

Melt butter and chocolate chips on the stove over low heat until the chips are thoroughly melted.  Be sure to stay close to the stove and don’t let it boil or burn.  Stir the sugar and milk mixture into the melted chips until thoroughly combined.

In another bowl, whisk together flour, salt and baking powder.  Once combined, add the wet ingredients and stir, until incorporated.  Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least one hour.  You can also store overnight.

When ready to bake, preheat the oven to 325.  Line baking sheet with parchment paper or lightly grease and set aside.  Place the powdered sugar or shredded coconut in a shallow bowl.  With lightly greased hands, roll a small amount of dough to form a ball.  Place ball into sugar/coconut and roll until completely coated.  Gently lift the sugar/coconut covered ball, tapping off excess stuff, and place on the baking sheet.  Continue forming cookies, spacing them out on baking sheet.  Bake for about 10-15 minutes - edges should be firm and centers soft.  Remove from oven, let cool and then eat the hell out of them!

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