Chocolate Oatmeal Cookies, Version II

I was having a major sweet tooth this afternoon and felt the need for a nice hot cup of decaf coffee and some cookies. Adapted from this recipe, you can use your imagination for the stir-ins. I used dried cranberries, toasted coconut and a mixture of white/dark chocolate chips, but they were lacking texture. A nice chopped almond or walnut would have been so good in this!

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Ingredients:

  • 1/2 cup unsweetened apple sauce, organic
  • 1/2 cup organic raw sugar or can juice crystals
  • 1 flax egg – 1 tblespn ground flax + 3 tblspn water
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 cup whole-wheat flour
  • 1 1/2 cups organic rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 tablespoon toasted coconut
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chips

Directions:

  1. Preheat the oven to 350 F.
  2. In a mixer, add applesauce and sugar and mix until creamy. Add flax, vanilla, honey and olive oil. Mix well.
  3. Mix dry ingredients in a bowl: flour, baking soda, salt, rolled oats, baking powder and cinnamon. Slowly add the dry to wet, mixing until moist. Add the chocolate chips at the end, stirring gently.
  4. Using a teaspoon, drop spoonfuls of mixture to your baking sheet and flatten a bit. Use parchment paper or cooking spray to prevent them from sticking. Bake for 12-15 minutes, or until they are golden brown around the edges. Recipe will make about 2 dozen cookies.

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Kid friendly? YES! J really enjoyed one!  

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This entry was posted in cookie, dessert, recipe, vegan. Bookmark the permalink.

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