3 c. flour

1/4 c. cocoa powder

1 T. baking powder

1/4 t. baking soda

1/2 t. salt

3/4 c. dairy-free soy-free margarine

1 1/4 c. sugar

3/4 c. applesauce

1 t. vanilla extract

1 t. apple cider vinegar

1 T. vegan red food coloring

1 c. powdered sugar

In a bowl combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another bowl, cream together the margarine and sugar until light and fluffy. Add applesauce 1/4 cup at a time, scraping down the sides of the bowl as necessary until well combined. Beat in vanilla extract, apple cider vinegar, and red food coloring.

Add the dry ingredients to the bowl in small batches, mixing well in between until all of the flour mixture is incorporated.

Cover dough with plastic wrap and refrigerator for at least 2 hours until dough is firm enough to form balls.

Preheat oven to 350 º F. Roll cookie batter into balls about 1 heaping tablespoon in size. Generously coat them in powdered sugar and place them on a parchment-lined baking tray. Bake for 10-12 minutes, rotating cookie trays front-to-back and top-to-bottom halfway through the cooking time. Cool on tray for ~5 min. before transferring to a wire rack to cool completely.

Keepin' It Kind: Sarah's Red Velvet Crinkle Cookies

Yield: 78 cookies (the recipe says it makes 3 dozen, but I guess I make my cookies considerably smaller than the person who made up the recipe)