Lunchbox Chocolate Chip Cookies
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Lunchbox Chocolate Chip Cookies
Prep Time: 0 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Makes 24 Cookies
Ingredients
- cup unsweetened applesauce
- cup almond butter
- cup dry sweetener
- tablespoon ground flaxseeds
- teaspoon pure vanilla extract
- cup oat flour
- teaspoon baking soda
- teaspoon salt
- cup sorghum flour, or whole wheat pastry flour
- cup grain-sweetened chocolate chips
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.
- In a large bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla. (Editor's Note: Dry sweetener means any non-liquid sugar that is not made with animal byproducts (table sugar in America often is). You can use vegan cane sugar, date sugar, and maple sugar.)
- Add in the oat flour, baking soda, and salt and mix well.
- Add the sorghum flour and chocolate chips and mix well.
- Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. 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 crispier they will be.
- Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.