It’s Father’s Day here in NZ. These cookies are a lovely treat for him. You could make them yourself or if your children enjoy baking, get them to make them for their dad.
These cookies use light brown sugar. So they’re not refined sugar free. They’re are however ridiculously addictive fresh out of the oven. You’ve been warned!
1⁄3 c unsweetened applesauce
½ c light brown sugar
1 tsp vanilla extract
¼ c nondairy milk
1 c whole-wheat pastry flour
1 tsp baking powder
¼ tsp fine salt
1 tbsp cornstarch
few dashes of ground cinnamon
½ c vegan chocolate chips
Preheat oven to 200˚C
Grease baking tray or line with parchment paper
In a large bowl combine applesauce, sugar, vanilla extract, and nondairy milk
In a small bowl whisk flour, baking powder, salt, cornstarch, and ground cinnamon together
Transfer the dry mixture into the wet mixture in three batches. Stir until almost combined
Fold in chocolate chips
Drop spoonfuls on baking tray and bake for 7–10 minutes for a soft and light cookie or a few minutes more for a firmer cookie, being careful not to burn.
Double Chocolate Chip Cookies: Replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.
For a firmer cookie, work a fresh banana into the flour (crumble it in until you have clumps). If your banana is ripe, reduce sugar.
Cool on the tray for 5 minutes before tratransferring to a wire rack to cool completly (if they last that long)!