MATERIALS
Makes ~16 cookies
1/3 cup unsweetened applesauce
1/3 cup almond butter
1/2 cup cane sugar
1 tablespoon ground flaxseeds
2 teaspoons pure vanilla extract
1 1/3 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole wheat pastry flour (or more oat flour)
1/2 cup chocolate chips
PROCEDURE
1. Preheat oven to 350 degrees and line baking sheet with baking mat or parchment paper.
2. In medium size bowl: mix applesauce, almond butter, sugar, and flax seeds until smooth with a fork. Add vanilla and mix.
2. Add oat flour, baking soda, and salt and mix well with a spatula.
4. Add whole wheat pastry flour and chocolate chips and mix well.
5. Use cookie scoop to scoop 1.5 tbsp dough onto baking sheet. Cookies will not spread much. Bake ~12 minutes or until lightly browned.
THE RUNDOWN
This is our go-to chocolate chip cookie recipe. The oven time is dependent on how big you make your cookies and how soft you like them. They are delicious under baked, perfectly baked, and crunchy (aka over baked). Lightly browned on the edges and cracks in the top are good indicators of "done-ness". Pro tip - the batter will be pretty sticky so it is best to use a cookie scoop.
Adapted from: Forks Over Knives