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!

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.

Kid friendly? YES! J really enjoyed one!