Eggless Choco Crinkled Cookies–Vegan Cookies

Some recipes are too good to eat.. You can just keep looking at them.. One such cookie is this delicious Crinkled cookies. I loved the idea of how the cookies appearance is formed.. We make balls with the chocolate dough and roll it in powdered sugar and when it bakes, it expands and the cracks forms making it look so tempting. I got this recipe from here and was instantly a hit in my house.. You can adjust the amount of powdered sugar used for coating, but that will change the appearance and taste. This cookie has a crisp outer and a softer and chewy inner. This cookie has a very good shelf life of at least 10 days. This is my choice for this month’s Vegan Thursdays and for Kid’s delight – Party Special..

Ingredients
Atta / Whole Wheat Flour - 1 cup + 2 table spoons (can use all purpose too)
Baking Powder - 1 tea spoon
Salt - 1/8 tea spoon
Brown Sugar - 3/4 cup + 2 table spoons
Oil - 1/4 cup (I used Canola oil, any neutral flavored oil would do)
Cocoa Powder - 1/2 cup (preferably Dutch processed)
Banana Puree - 1/2 cup (from very ripe bananas)
Vanilla Extract - 1 tea spoon
Powdered Sugar - 1 cup (for coating)

Method
Mix together whole wheat flour, baking powder and salt and set aside. It is good idea to sieve the baking powder to avoid lumps.
In another bowl, mix together sugar, oil, vanilla, banana puree and cocoa powder. Make sure that the ingredients are well blended. It is a good idea to sieve the cocoa powder to avoid lumps.
Make sure not to over beat the mixture as the cookies may become cakey. Fluffy mixture is great for cakes and not for cookies
To the second bowl of wet ingredients, add the flour mixture (1/4 cup at a time).
Do not add all at once, then it will be too much work on hands
Once the dry ingredients are mixed with the wet, transfer them to a oiled bowl and cover and refrigerate for at least 2 hours. You can keep this dough in refrigerator for up to 3 days or freeze for a month(have not tried freezing it though)
Line the baking tray with parchment paper and set aside

Grease your palms with oil. Greasing makes rolling them easier. Also the dough is easier to work when cold. If at any point the dough starts to stick, please put them back in the freezer for 10 minutes and then start working on them.
Using a small spoon, scoop small pieces of dough and make it to a small balls. Keep them on the lined baking tray

Once all the balls are rolled, drop 2 or 3 in to the bowl of powdered sugar and roll them well. Do not skimp on this, then the cookies will not look picture perfect...
Preheat the oven to 180 degrees C
Arrange them on the lined baking tray with at least 2 inch space between them
Bake for 15 minutes. The cookies will spread a little forming the beautiful cracks and will also puff up
Cool the cookies on the cookie sheet placed on a cooling rack. You can dust the excess powdered sugar if wanted
Serve!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33 
Sending this to Kid delight – Party Special