Sexy Vegan Mama: Kahlua Crinkle Cookies

Chocolate crinkle cookies are a childhood favorite of mine, and I hadn't had them in years so I set out to create a vegan recipe I could make and share with my friends. And, you know, a little booze couldn't hurt in dealing with those childhood memories, right? The result? Kahlua Crinkle Cookies! They have just a touch of coffee flavor, and they're delicious!





Kahlua Crinkle Cookies

Ingredients:

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

Directions:

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.

Use a rounded teaspoon to scoop dough, then roll into balls, about 1 1/4" in diameter. Coat balls completely in confectioner’s sugar , then place on a lightly oiled baking sheet, flattening gently with the heel of your hand.

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.