My friend Elizabeth made a version of these cookies from the Forks Over Knives cookbook at our book club last week and they were so yummy! That recipe was written with chocolate chips, but I decided on a whim to use (apple juice sweetened) dried cranberries instead. You could definitely use chocolate chips and that would be super yummy too!
This makes about 40 cookies (depending on size, obviously). You can easily halve the recipe, but I prefer to make a bunch and freeze some of it in cookie dough sized balls (and then transferred to a ziploc bag after freezing).
- 2/3 cup unsweetened applesauce
- 2/3 cup almond butter
- 1 cup sucanat or brown sugar (I recently started using sucanat, which is a less refined sugar)
- 2 Tbsp ground flax seed meal
- 4 tsp vanilla extract
- 2 2/3 cups oat flour (I used quick rolled oats and processed them into a flour)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup whole wheat pastry flour
- 1 cup mix-ins of your choice – I used dried cranberries, but chocolate chips would be most excellent
Combine applesauce, almond butter, sugar, and flax seeds and beat well with a fork to get as smooth as possible. Add remaining ingredients except mix-ins and stir until well combined. Add mix-ins.
Preheat oven to 350. Prepare a baking sheet with a piece of parchment paper. Scoop out spoonfuls of batter with a small spoon. Bake 10 – 11 minutes or until starting to brown a bit on the bottom. (Bake longer for crispier cookies.) Allow to cool for a few minutes on the pan, then transfer to a cooling rack to cool the rest of the way.