Chocolate Crinkle Cookies
1 3/4 cup sugar
1 cup unsweetened applesauce
1 cup cocoa powder
1/4 cup oil
1/4 cup dairy free margarine, softened
1/2 cup safe chocolate chips, melted, optional
2 tsp vanilla extract
2 1/4 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup confectioner’s sugar
Use an electric mixer to beat the sugar, applesauce, cocoa, oil, melted chocolate chips and vanilla. Add the flour, baking powder and salt then beat until thoroughly combined. Cover the dough then place it in the fridge for at least 3 hours or in the freezer for 1 hour or until the dough is well chilled. Form the chilled dough into 1” balls. Drop the balls into a bowl of the confectioner’s sugar, rolling them around until completely coated. Place the balls 1” apart on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until the cookies are just set, being careful not to over bake the cookies.
* If you have problems with your cookies cracking, place the baking sheet on the 2nd to the top rack and only bake one sheet at a time. The heat at the top of the oven enables the cookies to crack.
* If you would like to make Mint Chocolate Crinkle Cookies, you can add 2-3 tsp of peppermint extract.