Kahlua Crinkle Cookies
1 c. unsweetened cocoa powder
1/2 c. evaporated cane juice crystals or vegan sugar (I use Zulka, found in many supermarkets in the baking or Hispanic foods aisle)
1 1/2 c. packed brown sugar
1/2 c. canola or olive oil
2 T. Ener-G egg replacer, prepared with 6 T. warm water
2 t. Kahlua
2 c. unbleached flour
2 t. baking powder
1/2 t. salt
4 T. water
1 c. confectioner’s sugar, set aside
In a large mixing bowl, combine cocoa powder, sugars and oil, mashing out any lumps and ensuring oil is evenly distributed.
Prepare egg substitute with Ener-G and water. Set aside.
Put cocoa mixture in microwave for 30 seconds, stir, microwave for another minute and stir thoroughly. Add egg substitute and Kahlua, then whip with a wire whisk or beater.
In a separate large bowl, combine flour, baking powder and salt, mixing well.
Add cocoa mixture to flour mixture, stirring until well mixed. Add water, a tablespoon at a time, and blend in to moisten dough. Cover dough with plastic wrap or put in a large zipper bag, then chill in refrigerator for four hours.
Preheat oven to 350 degrees.
|Great job for little ones |
(who may not have had as much Kahlua during the waiting/chilling period as Mom)!
Bake for 10 minutes and allow to cool for five minutes before removing from baking sheet.
Makes about 65 dainty cookies.