Prep 10 mins
Cook 1 hr
I'm hypoglycemic, so the effort to find dessert foods that don't put me out of commission for the rest of the day has been a long and sometimes messy one. This is the first chocolate chip cookie recipe I feel confident in posting. The cookies are relatively healthy, but still fattening and sweet and tasty enough to qualify as real cookies. And no blood sugar spikes! This will be edited as the great cookie experiment progresses.
- 3 1⁄4 cups ten-grain pancake mix
- 3⁄4 cup pastry flour
- 1⁄3 cup oatmeal
- 8 ounces stevia powder
- 2 1⁄2 cups unsweetened applesauce
- 3⁄4 cup butter
- 12 ounces callebaut bittersweet chocolate chips
- 2 tablespoons agave syrup
- 2 teaspoons rose water
- 3 teaspoons vanilla extract
- 1 teaspoon hazelnut extract
- Preheat oven to 350°F.
- Mix the first three ingredients together in a bowl with a fork.
- Melt 3/4 cup butter for 20 seconds in microwave (do not cover!).
- In a separate bowl, mix apple sauce, melted butter, agave syrup, rosewater, vanilla extract, hazelnut extract with spoon.
- Pour liquid mixture into flour mixture and stir slowly with fork until mixture is smooth.
- If you previously decided to use a small bowl anyway, because your other medium-sized bowl was dirty, and you are far too smart to be outwitted by pancake mix; thank the applesauce for the current absence of flour all over your clothes and counter.
- Pour chocolate chip cookies and stevia powder into dough, and stir in together.
- If the mixture looks a bit too thin, add 1 tablespoons at a time of oatmeal until it thickens up a bit.
- Cover cookie sheet with aluminum foil, and drop dough with a tablespoon onto foil, about 1 1/2 inches apart. To make cookies of proper size, each spoonful should be about 2 tablespoons.
- Bake each sheet for 10-12 minutes. If you're not sure, bake to 10 minutes, and turn off the heat, but leave the cookies in the oven for five more minutes.