Eggless Chocolate Crinkle Cookies

The cookies with a dash of snow beneath the rich chocolate cookie is something that I always wanted to try. But most of the recipes, I came across had just too many eggs. I came across the recipe from Clockwork Lemon which was eggless. The instructions on her site are pretty exhaustive so will not repeat them here. The cookie did not look as beautiful as Clockwork Lemon's but they were a hit - soft melt in the mouth cookies with a rich taste of chocolate. On the first day, the outer crust was chewy and soft inside and the next day the crust softened making them chocolatey, melt-in-mouth ,fudgy bites with a dash of some powdered sugar. As usual, the recipe has been modified to use whole & healthier ingredients.

Ingredients
3/4 cup brown natural sugar (used organic gur powder)/ sugar
1/3 cup olive oil/ vegetable oil
2 tbsp date syrup/ corn syrup
few drops vanilla extract
1/3 cup low fat milk
1 tbsp ground flax seeds
1/3 cup caster sugar for coating
1/3 cup fine powdered sugar for coating
1/2 cups chocolate chips
1 cup + 2 tbsp whole wheat flour
1/4 cup all purpose flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt

Method

Beat the sugar, oil & date syrup together. Add the milk and beat it again. Sift the dry ingredients other than the powdered sugar and flax seeds. Stir in the flax seeds and mix it in the wet ingredients in two batches. Chill the dough for 5 minutes. Make small balls of the dough, flatten slightly and roll them in the castor sugar. Roll it in the powdered sugar, ensure that it is well coated. Can be a trouble since the sugar tends to drop off. Place on a baking tray lined with baking paper. Bake for 15 minutes at 180C. Remove from oven and lift the baking paper with the cookies and place on a wire rack. Allow to cool completely before peeling off from the baking paper. This will ensure that they firm up.