1 cup unsweetened cocoa powder
1/2 cup vegan white sugar
1 1/2 cup packed dark brown sugar
1/2 cup vegetable oil
4 egg equivalents (I used Ener-G egg replacer)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners sugar
4 tablespoons water
1. Combine cocoa, white sugar, brown sugar, and vegetable oil in a microwavable medium-sized bowl. Stir with fork, and beat out lumps. Microwave cocoa mixture for 15 seconds, and stir with fork. Microwave for 1 minute more. Stir with fork vigorously. Using a whisk, stir in egg equivalents one at a time. Mix in vanilla extract. In a large bowl mix flour, baking powder, and salt. Make a well in the dry ingredients and pour in the wet ingredients. Combine with a large wooden spoon. Next, add the water, one tablespoon at a time until mixture is a wonderful dark chocolate brown and flour is thoroughly combines with the cocoa mixture. Cover the dough with plastic wrap, or towel and chill in the fridge for four hours.
2. Pre-heat oven to 350 degrees F.
3. Grease baking sheets or line with parchment paper. Spread confectioners sugar out on a dinner plate Scoop dough using a rounded teaspoon and squish between hands so that the dough becomes compact and stays together. Roll into a small ball. Place ball in sugar and make sure every side gets covered. Don't be stingy with the sugar because more sugar=prettier cookies. Place ball on baking sheet and squish once again. Try not to make obvious fingerprints when squishing. Bake in oven for 11 minutes. Let cool for one minute and transfer to dinner plate to finish cooling. Keep in sealed plastic container in fridge and heat for a few seconds in microwave when you decide to eat some!
very chocolate-y and yummy!
Source of recipe: This recipe was veganized and modified from this one: http://17andbaking.com/?s=crinkle+chocolate&searchbutton=Go !