Prep time: 5 minutes
Cook time: 10-12 minutes
Serves: 20-24 cookies
- 1 cup whole wheat flour (or gluten-free)
- 3/4 cup Quinoa flakes (or old-fashioned gluten-free uncooked oatmeal, if you prefer)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup coconut sugar (Sucanat or organic cane sugar) OR *1/4 cup agave, honey or pure maple syrup
- 3/4 – 1 cup dark or semi-sweet chocolate chips
- 1/4 cup unsweetened applesauce
- 1/3 cup natural peanut butter**
- 1 egg or 1/4 cup egg whites or 1/4 cup egg alternative***
- 1/4 cup milk (your choice)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Spray a cookie sheet.
- In one bowl measure and whisk together the dry ingredients. In a separate bowl, measure and whip the liquid ingredients together. Then combine.
- Scoop the size cookie you’d like onto the prepared cookie sheet and flatten slightly with your fingers or the back of the spoon since they won’t spread as they would with butter.
- Bake 10 – 12 minutes, but no longer or they might dry out!
- Makes approximately 20 – 24 cookies (depending on the size). Cool on a rack and place in an airtight container. They’re also yummy if reheated slightly in the microwave.
* If using the liquid sugar, add to the liquid ingredients
** If using a peanut butter that already contains salt, you may omit it from the recipe!
*** If using an egg alternative, be sure and prepare it before adding it to the liquid ingredients. An egg alternative may be made by mixing 1 Tablespoon Chia seeds or ground Flax seeds and 3 Tablespoons hot water and allowing to sit until they form a thick gel.
Eat like a champion!