This lower-fat cookie recipe replaces half of the oil with applesauce, but you would never guess it. They are hearty enough to eat for breakfast or a snack, with the applesauce and the rolled oats, but satisfying enough for dessert, with the chocolate chips. The perfect anytime cookie.
Ingredients:
3/4 cup whole wheat pastry flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons sugar
2 tablespoons maple syrup
1/4 cup applesauce
1/4 cup oil (melted coconut or olive)
1 teaspoon vanilla extract
1/4 cup chocolate chips
Directions:
Directions:
Preheat oven to 350. Line baking sheet with parchment paper.
Combine flour, oats, baking soda, and salt in a medium sized bowl.
In a separate bowl, whisk coconut sugar, maple syrup, applesauce, coconut oil, and vanilla extract.
Add wet to dry, along with chocolate chips, and mix until just-combined.
Scoop large scoops onto parchment-lined baking tray (you should have 6 even scoops). Gently flatten each cookie with a wet palm (so the dough doesn't stick to your hand).
Bake for 15 minutes. If cookies do not look done, let them bake another 1-3 minutes. Ovens very, so keep an eye on the cookies to make sure they don't burn.
Yield: 6 cookies
Combine flour, oats, baking soda, and salt in a medium sized bowl.
In a separate bowl, whisk coconut sugar, maple syrup, applesauce, coconut oil, and vanilla extract.
Add wet to dry, along with chocolate chips, and mix until just-combined.
Scoop large scoops onto parchment-lined baking tray (you should have 6 even scoops). Gently flatten each cookie with a wet palm (so the dough doesn't stick to your hand).
Bake for 15 minutes. If cookies do not look done, let them bake another 1-3 minutes. Ovens very, so keep an eye on the cookies to make sure they don't burn.
Yield: 6 cookies
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