We were going camping and I wanted to make sure that I’d have a special little snack, when everyone else was mawing down on s’mores. Bummer was, I actually had to share! Everyone loved them. They were soft and chewy. I like them so much better than my old high fat, high sugar, traditional flour ones! They have more texture. This recipe was adapted from the Forks Over Knives Cookbook to cut down the sugar and salt. Make these for that special kiddo or friend to celebrate something special this summer. I’m making them today for my kids last day of school. You may want to double the recipe if you’d like to make the same amount that a regular chocolate chip cookie dough recipe creates (plus, a single batch gets devoured too quickly!).
These cookies vs traditional cookies: Traditional chocolate chip cookies are made with 1 stick of butter plus 3/4 cup of sugar-if making same amount as this recipe makes. That’s 117 calories, 6.2 g of fat, 3.8 g of which is saturated fat, 18 mg of cholesterol, and 10.3 g of sugar per cookie. This recipe has 75 calories, 4.5 g fat, 1 g saturated fat, 4.5 g sugar, and 0 mg of cholesterol per cookie.
Makes 20 large cookies, or 24 smaller ones
Ingredients:
- 1/3 cup unsweetened applesauce
- 1/3 cup of almond butter
- 3 tbsp of raw sugar
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 140 g of oat flour (about 1 1/2 cups)
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup of chocolate chips, dairy free/gluten free (could be lessened to cut calories, fat, and sugar further)
Instructions:
- Preheat oven to 350, line baking sheets with Silpat (silicon baking mat) or parchment paper
- Beat applesauce, almond butter, sugar, and flaxseed in a mixing bowl.
- Add remaining dry ingredients, except chips, to a bowl and gradually add into the wet ingredients.
- Hand fold the chips into the batter
- Using a ice cream scooper or spoons, drop batter on sheets, and flatten slightly with the back of the spoon. Make sure to flatten, as they won’t spread out as much with the lower sugar amount.
- Bake for 10-12 mins
- Remove and let cool. Eat and enjoy! These are great frozen (I’ve even eaten them straight from the freezer!)
Nutritional Benefits: While these are a dessert and shouldn’t be eaten all the time, there are vast differences in nutritional value of these cookies vs others.
- Vegan/plant-based: no cholesterol
- Gluten free: helps to reduce inflammation
- Oats: help to lower bad cholesterol, regulate blood sugar
- Much lower in fat & sugar than other recipes; could replace the sugar used for stevia, although we haven’t done this
- ⅓ cup unsweetened applesauce
- ⅓ cup of almond butter
- 3 tbsp of raw sugar
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 140 g of oat flour (about 1½ cups)
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup of chocolate chips, dairy free/gluten free (could be lessened to cut calories, fat, and sugar)
- Preheat oven to 350, line baking sheets with Silpat (silicon baking mat) or parchment paper
- Beat applesauce, almond butter, sugar, and flaxseed in a mixing bowl.
- Add remaining dry ingredients, except chips, to a bowl and gradually add into the wet ingredients.
- Hand fold the chips into the batter
- Using a ice cream scooper or spoons, drop batter on sheets, and flatten slightly with the back of the spoon.Make sure to flatten, as they won't spread out as much with the lower sugar amount.
- Bake for 10-12 mins
- Remove and let cool. Eat and enjoy! These are great frozen (I've even eaten them straight from the freezer!)
- Nutritiona
