Lunchbox Chocolate Chip Cookies (WFPBNOGF)
Prep Time
Ready in 25 minutes
Prep Notes
Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Cooking Time
8 to 10 minutes
Yields
24 cookies
Ingredients
1/3 cup unsweetened applesauce
1/3 cup almond butter
1/2 cup dry sweetener*
1 tablespoon ground flaxseeds
2 teaspoons pure vanilla extract
1-1/3 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup sorghum flour, or whole-wheat pastry flour
1/2 cup grain-sweetened vegan chocolate chips
Directions
Use a strong fork to beat together the applesauce, almond butter, sweetener, and flaxseeds in a large bowl. Once relatively smooth, mix in the vanilla.
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 1-1/2 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, then transfer to a cooling rack to cool completely.
Notes
*Erythritol works well as a dry sweetener. (Available on Amazon.)
Credit
FOK Quick Swap Guide to Your Comfort Food Favorites