Tangerine Breakfast Cookies

Name: Tangerine Breakfast Cookies
Cook time: 30 min
Total time: 30 min
Yield: 24 Cookies
Ingredients: 1 1/4 cups whole wheat pastry flour; 2 teaspoons baking powder; 1/2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon sea salt; 1/3 cup unsweetened applesauce; 3 tablespoons honey or 3 tablespoons maple syrup; 1/3 cup freshly squeezed tangerine juice; 1/2 cup crushed raw walnuts; 6 ounces semisweet vegan chocolate chips

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Recipe by annh53182

Recipe by www.neverhomemaker.com

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READY IN: 30mins

YIELD: 24 Cookies

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

cups whole wheat pastry flour
2

teaspoons baking powder
¹⁄₂

teaspoon ground ginger
1

teaspoon ground cinnamon
1

teaspoon sea salt
¹⁄₃

cup unsweetened applesauce
3

tablespoons honey or 3 tablespoons maple syrup
¹⁄₃

cup freshly squeezed tangerine juice
¹⁄₂

cup crushed raw walnuts
6

ounces semisweet vegan chocolate chips

DIRECTIONS

In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
Stir in the walnuts and chocolate chips.
Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
Preheat oven to 250 degrees F.
Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
Enjoy for breakfast, lunch, and/or dinner!

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