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I came across this recipe a few years back. I thought for sure it was already included in the recipes here.
I’m posting two dessert recipes in a row!
Why? Because I want to help you make some better dessert choices during this Holiday season. (I consider 100% fruit-based desserts as the best choice.) So, check out this week’s podcast. Sugar – The Holidays and Your Immune System.
Chocolate Chip Cookies (Whole Grain, Plant-Based)
Sweetener options: I usually use a combination of sugars including maple, molasses, raw sugars. You can probably use 1/4 cup if you are sensitive to sugars - like me.
- 1/3 cup unsweetened applesauce
- 1/3 cup almond butter, raw preferably
- 1/2 cup sweetener (See notes above.)
- 1 TBS ground flaxseeds
- 2 tsp pure vanilla
- 1 1/3 cup oat flour (You can make this yourself in a blender.)
- 1/4 cup whole wheat flour (or sorghum or a gluten-free flour), preferably organic
- 1/2 tsp baking soda
- 1/4 to 1/2 tsp salt
- 1/4 to 1/2 cup of non-dairy chocolate chips (depending on their size)
- 2 TBS pine nuts (or crumbled cashews or use cashew flour) [Not in original recipe. Adds a tasty good fat.]
- Set oven to 350°F. Prepare a large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the applesauce, almond butter, dry sweetener, and flaxseeds.
- When relatively smooth, mix in the vanilla.
- Add in the oat flour, baking soda, and salt and mix well.
- Add the wheat (or sorghum or gluten-free ) flour and chocolate chips and mix well.
- My batter is usually thick, so I sort of form them into cookie shapes using my hand. Place the cookies about 2 inches apart onto the baking sheet. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
- Bake for 8 to 10 minutes. The longer you bake them, the more crispier they will be once cooled.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, and then transfer to a cooling rack to cool completely.
- This recipe is originally from Forks Over Knives. I changed it up a bit by adding the nuts.