Ingredients

The following ingredients have 32 Servings
  • 2/3 cup unsweetened applesauce
  • 2/3 cup peanut butter (~ or any flavor or your choice. I’ve also used sunflower seed butter for nut-free.)
  • 1 cup dry sweetener (~ I used beet sugar)
  • 2 Tbsp ground flaxseeds
  • 4 tsp pure vanilla extract
  • 2 2/3 cups old fashioned rolled oats (~ I used gluten-free)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup sorghum flour (~ or any healthy flour you like. I used Pamela’s Gluten-Free All-Purpose Flour – Artisan Blend.)
  • 1 cup mini semi-sweet chocolate chips
  • 1/4 cup chopped walnuts (~ optional, omit for nut-free)

Instruction

  • Preheat Oven to 350. Line a large cookie sheet with parchment paper or a silicone liner.
  • In a large mixing bowl add applesauce, peanut butter or nut/seed butter, sugar, flaxseeds, and vanilla. Mix well.
  • Add oats, baking soda, and salt. Mix well.
  • Stir in flour. Fold in chocolate chips and optional nuts.
  • Using a medium-size cookie scoop, about 2 Tbsp, place cookie dough on the baking sheets. Flatten out the dough a little.
  • Bake for 12-14 minutes.
  • Remove from the oven and let them sit for about 5 minutes. Transfer to a wire rack and continue to cool.