Chocolate Crinkle Cookies

Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/4 cup vegetable oil (such as canola or coconut oil, melted if solid)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup powdered sugar (for rolling)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the granulated sugar, vegetable oil, applesauce, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and mix until a thick dough forms. If the dough seems too sticky, refrigerate it for about 15-30 minutes to firm up.
Place the powdered sugar in a small bowl. Using a spoon or cookie scoop, scoop out about 1 tablespoon of dough and roll it into a ball using your hands. Roll the ball in the powdered sugar until coated evenly.
Place the coated balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops have cracked. The cookies should still be soft in the center.
Remove from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.