Ingredients

The following ingredients have 12 Servings
  • 1/4 cup nut or seed butter of choice such as almond butter or sunflower seed butter (60 g)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/2 cup coconut sugar, cane sugar or monk fruit sweetener (110 g)
  • 1 cup whole-wheat flour or spelt flour (120 g)
  • 1 cup rolled oats (100 g)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup each dairy-free chocolate chips (40 g)
  • 1/4 cup raisins (40 g)

Instruction

  • Pre-heat oven to 350 degrees F. Prepare a baking pan with parchment paper or use a good non-stick pan.
  • Stir the nut butter, applesauce and sugar together in a large mixing bowl until smooth and fully combined.
  • Add everything except the chocolate chips and raisins and stir into a thick cookie dough.
  • Fold in the chocolate chips and raisins.
  • Using your hands, create 12 evenly-sized balls from the cookie dough and place on the tray. Press each ball down into a cookie shape. They won’t spread much if at all when baking.
  • Bake for 12 minutes then let cool completely on the pan.
  • Store in a sealed container at room temperate for up to 4 days, in the fridge for up to 7 days or freeze for up to 3 months.