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.

• Ready In: 25 mins
• Serves: 16
• Yields: 48 cookies

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

Directions

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.