Wheat-Free Health Cookies (delicious!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
- 1 & 3/4 cups oat flour (or ground-up rolled oats)- 1/2 tsp. baking soda- 1/4 tsp. salt- 1/4 cup brown sugar- 1/3 cup applesauce (original recipe calls for oil)- 1 tbs. ground flaxseeds- 1/4 cup soy milk- 1 tsp. vanilla- 3/4 cup chocolate chips (I used Green&Black's Espresso Chocolate)My extra ingredients:- 1/3 cup combo of chopped pistachios and pumpkin seeds- about 1.5 tsp of orange zest
Preheat the oven to 375°F.
1. Sift together the oat flour, baking soda, and salt.
2. In a small mixing bowl, whisk together the flaxseeds and soy milk. Add the brown and granulated sugars and stir, add the applesauce and vanilla, and whisk vigorously until all ingredients are emulsified (about a minute).
3. Mix the wet ingredients into the dry; fold in the chocolate chips.
4. Drop the batter by the tablespoon onto a baking sheet, leaving 1 1/2 inches of space between the cookies. Bake for 10-12 minutes.
5. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack to cool the rest of the way.
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user COPPERMOON.
1. Sift together the oat flour, baking soda, and salt.
2. In a small mixing bowl, whisk together the flaxseeds and soy milk. Add the brown and granulated sugars and stir, add the applesauce and vanilla, and whisk vigorously until all ingredients are emulsified (about a minute).
3. Mix the wet ingredients into the dry; fold in the chocolate chips.
4. Drop the batter by the tablespoon onto a baking sheet, leaving 1 1/2 inches of space between the cookies. Bake for 10-12 minutes.
5. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack to cool the rest of the way.
Serving Size: makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user COPPERMOON.
Nutritional Info Amount Per Serving
- Calories: 91.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 38.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.3 g
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