Try this Lunchbox chocolate chip cookies recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.
2. In a large bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla.
3. Add in the oat flour, baking soda, and salt and mix well.
4. Add the sorghum flour and chocolate chips and mix well.
5. Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
6. Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.
7. Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.
Editor’s Note:
*Dry sweetener means any non-liquid sugar that is not made with animal byproducts (table sugar in America often is). You can use vegan cane sugar, date sugar, and maple sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (158g) | ||
Recipe Makes: 1 | ||
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Calories: 627 | ||
Calories from Fat: 123 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.1mg | 1 % | |
Potassium 566.5mg | 15 % | |
Total Carbohydrate 99.2g | 29 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 89.5g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
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