Len made me these little gems. I love how they sparkle! Although these have no dairy in them and they don't resemble cheesecake in ANY way, the tart, strong flavor of cocoa somehow remind me of chocolate cheesecake. Yes. It has been 10+ years since I've seen a cheesecake. But I am serious!
Preheat oven to 375.
5 tablespoons margarine (Len used Smart Balance)
2 tablespoons shortening (Earth Balance)
1/2 cup sugar
1 egg replacer egg (1 tablespoon tapioca starch mixed with 1 tablespoon water)
1 cup cocoa powder
3/4 cup GF baking mix
Dash of salt
Very Vanilla Soymilk
1/3 cup semi sweet chocolate chips (Trader Joe's)
Extra sugar for rolling cookies in
Cream the margarine, shortening, and sugar until light and fluffy in mixer, about 5 minutes. Add the egg replacer egg. Add the cocoa, baking mix, and salt. Mix to combine. Add small amounts of Soymilk until the dough comes together. It should be firm enough to roll but not too dry that it isn't smooth. Stir in the chocolate chips.
Roll into 1-1/2" balls. Roll in sugar and place on cookie sheet. This recipe makes one dozen cookies.
Bake for 15 minutes. Cool on wire rack before eating. They don't taste good warm. Cool completely and enjoy!