Healthy Interchangeable Cookies

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 extra�s 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.

• Ready In: 27 mins
• Serves: 20
• Yields: 20 cookies

Ingredients

• 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)

Directions

1. Pre-heat oven at 350 degrees.
2. Combine flour, baking soda, and cinnamon.
3. Whisk together applesauce and sugar, in large bowl.
4. Whisk in egg and vanilla until smooth.
5. Stir in dry ingredients until blended.
6. Fold in oats and any additional options to make it the cookie of your choice.
7. Shape dough into balls and place on baking sheet with parchment paper.
8. Press each ball of dough into a patty.
9. Bake for 7 to 10 minutes or until desired brownness.