Ingredients

The following ingredients have 18 Servings
  • 1/3 cup unsweetened applesauce
  • 1/3 cup cashew butter (or SunButter)
  • 1/2 cup sugar (I used beet sugar)
  • 1 tbsp ground flaxseeds
  • 2 tbsp pure vanilla extract
  • 1 1/3 cups gluten-free old-fashioned oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sorghum flour ~ or any other healthy flour of choice
  • 1/3 cup mini semi-sweet chocolate chips (I used Enjoy Life Semi-Sweet Mini Chocolate Chips)
  • 3 tbsp unsweetened coconut
  • 1/3 cups dried blueberries

Instruction

  • Preheat oven to 350
  • Prepare a baking sheet with parchment paper or silicone liners.
  • In a large mixing bowl and applesauce, cashew butter, sugar, ground flaxseeds, and vanilla. Mix well.
  • Add oats, baking soda, and salt. Mix well.
  • Stir in Sorghum or other flour of choice.
  • Add coconut, chocolate chips, and dried blueberries. Stir to combine.
  • Using a small cookie scoop or about 1 1/2 tbsp drop dough onto baking sheets about 2 inches apart. Slightly flatten the cookies before baking.
  • Bake for 10 minutes or 12 minutes for a crunchier yet still soft cookie.
  • Remove the cookies from the oven and let them sit for about 5 minutes before transferring over to a cooling rack.