For quite some time now I have had the desire to create my own version of Chocolate Crinkle Cookies. There are so many variations out there, but this one, in my personal opinion, is the best. By using peanut butter as an egg replacement this is not only a dairy-free recipe, but a ultra-delicious one. You can easily alter this recipe to be both dairy-free and gluten-free by using one and two-thirds cups of unbleached all purpose flour instead of splitting the measurement between wheat and white like I did. These Eggless Chocolate Crinkle cookies are soft, moist, and absolutely delicious when eaten warm or chilled. I for one had a cold cookie and a hot one and loved both equally. So do not delay! Waste no time! Cookies are calling to you, begging to be created and consumed!
The Ingredients: 1 cup unbleached all purpose flour, 2/3 cup white whole wheat flour, 1 cup organic sugar, 1/3 cup creamy peanut butter, 1/2 cup semi-sweet chocolate chips, 1/3 cup unsweetened cocoa powder, 1/2 stick butter, 2 tsp. molasses, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 cup powdered sugar.
In a small pot over medium heat, melt together the butter, peanut butter, chocolate chips, and cocoa. Stir constantly to avoid scalding. When the mixture is smooth and combined, turn off the heat and set aside to cool. In the bowl of your stand mixer mix together the flours, sugar, baking powder, and salt. Slowly add the chocolate mixture on low speed. Now add the molasses, mix until just combined. Roll the dough into a ball and put it into your freezer for one hour.
Remove the dough from the freezer. Preheat your oven to 325 degrees. Spread the powdered sugar in an even layer on a flat surface. Divide the dough into fourteen equal balls using a cookie scoop. Roll each ball in the sugar and place on a baking sheet covered in foil. Bake for eight to ten minutes. Remove and let cool completely. Most importantly, enjoy every bite!