I re-engineered the whole recipe and came up with vegan chocolate crinckle cookies that taste like they have butter and eggs in them!
Vegan Chocolate Crinckles
1/2 cup sugar
2 2/3 tablespoons olive oil
1 teaspoon vanilla
1/4 cup hempmilk
2 ounces semi-sweet or dark chocolate
1 tablespoon tapioca flour
3/4 cup flour
3/8 teaspoon baking soda
3/8 teaspoon cream of tartar
1/4 teaspoon salt
powdered sugar for dredging
Put the chocolate and oil in a medium sauce pan. Put over low heat and stir until chocolate is melted. Add the sugar and vanilla. Mix well. Add the hempmilk and tapioca. Mix well. Add the flour, baking soda, cream of tartar, and salt and mix well. The batter will be very thin.
Put the batter in a container and refrigerate. I use pyrex. You want to refrigerate at least one hour if not overnight (I actually did days. Forgot it!)
After refrigeration, preheat your oven to 350 degrees Fahrenheit.
Prepare cookie sheets with parchment paper. Take a teaspoon of chocolate cookie dough, roll into a ball, and dredge in powdered sugar.
Bake 10 minutes or until firm but not hard to the touch.
Pretty fabulous! I only had to try three times but these are keepers.