This cookie has been made time and time again in my kitchen. Its super simple, quick and delicious. The cookies are amazing in texture, thick and chewy. Again, not too sweet, so less guilt. And they’re mini so eat one or a few to get the fix you need. You will love these little nuggets.
If you want them sweeter, increase the sugar or use brown sugar, packed. If you follow my blog, you might know I prefer downplaying the sugar in most (not all) of my recipes. And for these, I baked them as more of a snack rather than a dessert.
- 1 1/4 cups flour*
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbs melted coconut oil
- 1/3 cup unsweetened apple sauce
- 1 tbs vanilla extract
- 1/2 cup dairy free chocolate chips
- Preheat oven to 325 F. Line a large cookie sheet with parchment paper
- In a large bowl, whisk together the first 4 ingredients
- In a small bowl, combine the oil, apple sauce and vanilla.
- Add the wet mixture to the dry bowl and combine. If the dough does not immediately come together, add a tablespoon more of apple sauce (this is the replace of the egg in recipe and will bind the dough together. Lastly, fold in the chips. You may need to use your hands to incorporate all.
- Scoop the batter with a melon baller onto your baking sheet, and form small, rounded balls. Flatten slightly.
- Bake for 12 minutes, rotating the baking sheet mid way through the baking time. Allow to cool slightly before consumption.
Yields 16 cookies.
*You can sub in gluten free oat flour for the all purpose flour. That is the only sub I personally have tried with success.