Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (room temperature)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce
  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder (I like E. Guittard Cocoa Rouge Cocoa Powder)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups oats
  • 3/4 cup semi-sweet chocolate chunks

Instruction

  • Preheat the oven to 350°F.
  • In the bowl of an electric mixer, beat the butter until light and creamy. Mix in the brown and granulated sugars, cream for about 2 minutes. Beat in the eggs and vanilla extract and mix until well incorporated. Add the applesauce and mix well.
  • In a separate bowl, whisk together the flour, cocoa powder, salt and baking soda. Add to the mixing bowl on low speed until just combined. Stir in the oats and chocolate chunks.
  • Using a small ice cream scoop (or similar), form rounded balls of dough about 2 tablespoons each and place on a parchment paper lined baking tray two inches apart. Extra dough can be freezed for later baking, if you wish. Bake for 10-15 minutes or until the cookies are baked through but not dry. Remove from oven and let it rest for about 1 minute on the tray. Transfer to a wire rack to cool completely.