Prep 15 mins
Cook 12 mins
Update 9/14/2011: I have sense been diagnosed with Celiac Disease so tried the cookie using different gluten free flour mixes with great results and have altered other parts of the recipe. I have used 1 cup of Pamela’s Gluten Free Bread Mix and 1 cup of Bob Red Mill Gluten Free All Purpose Baking Flour. This is a great starter recipe for any cookie. Whether you want a chocolate chip, peanut butter, chocolate mint, or oatmeal raisin cookie, have fun with it and put whatever extraï¿½s you feel like. The first 9 ingredients are the base for the cookie. For a more cake like cookie only add ½ cup of rolled oats or leave out the oats and add ½ cup more flour.
- 2 cups wheat flour or 2 cups gluten free all purpose baking flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 cup applesauce
- 1⁄3 cup brown sugar
- 2 tablespoons agave nectar or 1⁄4 cup white sugar
- 1 egg
- 1 1⁄4 teaspoons vanilla extract
- 1 cup old fashioned oats or 1 cup granola cereal
- 1⁄4 teaspoon ground cinnamon (optional)
- 3⁄4 cup flavored chips, chocolate chips, mint-chocolate chips, peanut butter chips, CHOOSE ONE
- 1⁄4 cup peanut butter (optional)
- 1⁄4 cup raisins (optional)
- Pre-heat oven at 350 degrees.
- Combine flour, baking soda, and cinnamon.
- Whisk together applesauce and sugar, in large bowl.
- Whisk in egg and vanilla until smooth.
- Stir in dry ingredients until blended.
- Fold in oats and any additional options to make it the cookie of your choice.
- Shape dough into balls and place on baking sheet with parchment paper.
- Press each ball of dough into a patty.
- Bake for 7 to 10 minutes or until desired brownness.
Tasty and healthy cookie! I didn't use the optional peanut butter or raisins and I did use the optional cinnamon, which I thought was a great addition. My dough was pretty dry so I had to moisten my hands with water to be able to form the cookies; you definitely have to flatten them as they don't spread out on their own. The texture of these was more like a scone than a cookie, but the taste was still good. Thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011
My daughter and I absolutely loved making these cookies! And what's more, is that the whole family wolfed 'em down and were shocked to learn that these cookies had low sugar (I used splenda and splenda brown sugar in them) and that no butter or fats were included besides those found in the chocolate chips themselves! But the ingredients were really healthy and wholesome and something I'd feed the family again for a dessert or treat. The dough was very tough to turn with a spoon, so the next time I'll use the kitchen aid. I also added one more egg as the dough seemed too dry when I first mixed all the ingredients. Other than that, I look forward to trying the other versions you mentioned, as this was in-fact a "interchangeable Cookie Recipe" Hope you like the pictures we took!
Very yummy!!! I agree with another comment that it's more like a scone than a cookie. I didn't use peanut butter. I had a wonderful granola mix that has dark chocolate and dried raspberries, so I added just a little bit of the peanut butter chips. The smell and taste are amazing! Definitely will change this up and try different things. My mix was not dry at all; I did use agave-not sure if that makes a difference.