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Chocolate Crinkles

Chocolate Crinkles

This recipe is from the Joy of Vegan Baking by Colleen Patrick-Goudreau.  She said they reminded her of chocolate doughnuts and we all agreed.  My kids loved forming them.  Makes 3 dozen.

In a small saucepan on low heat, melt, being careful not to burn:

In a food processor or medium bowl with a hand mixer, blend 1 minute:

Add and blend another minute:

When you have removed the saucepan from the heat, add the sugar mixture to it and stir to combine.  In a medium bowl, whisk together:

  • 1-1/2 c white flour
  • 1/4 t salt
  • 1/2 t baking powder

Add the wet mixture and blend just until combined.  This will be very wet, almost a batter.  Cover with plastic wrap and refrigerate at least an hour or as long as overnight.  It should firm up.

Preheat the oven to 325.  I used two 11 x 17 baking sheets with plenty of room to spare.  Colleen suggests parchment or light greasing – my seasoned pans worked fine without that.

Sift into a wide bowl (such as a cereal bowl):

  • 1/2 c powdered sugar

Roll the batter in your hands into 1″ balls, then roll the balls in the powdered sugar, knocking off the excess.  Set on the the sheets 1″ apart.  Bake 10-15 min until edges are just starting to firm but center is still soft – this was 10 min for me.  Do not overbake.   Colleen says these do not keep well; I wouldn’t know.

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