Vegan Chocolate Crinkle Cookies

• 1/2 cup non-hydrogenated margarine
• 4 ounces unsweetened chocolate, melted
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 8 ounces firm silken tofu, drained and mashed
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups unbleached all-purpose flour
• 1 cup powdered sugar

1. In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
2. Beat in tofu until well blended.
3. Beat in vanilla, baking powder and salt.
4. Add flour in batches, beating well after each addition.
5. Cover and chill several hours or overnight.
6. Preheat oven to 350 F and lightly oil cookie sheets.
7. Scoop tablespoonfuls of dough and roll into balls.
8. Drop into a small bowl with powdered sugar, rolling to coat.
9. Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
10. Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.

nonhydrogenated margarine, chocolate, light brown sugar, sugar, silken, vanilla, baking powder, salt, flour, powdered sugar

Taken from www.food.com/recipe/vegan-chocolate-crinkle-cookies-291005 (may not work)