Applesauce, Peanut Butter and Chocolate Chip Cookies
These yummy treats are made with whole wheat flour, oats, applesauce, vegetable oil and a tiny amount of butter, which adds lots of heart-healthy ingredients to the cookies without losing any bit of deliciousness. Especially when peanut butter and chocolate chips are involved, make sure to bake enough, because they disappear quicky.
grapeseed oil, canola oil, or (light) olive oil
oats, quick cooking
or old fashioned, rolled
chocolate chips (semi-sweet)
Preheat the oven to 325℉ (160℃).
Line two or three large rimmed baking sheets with cooking mats or parchment paper. Set aside.
In a medium bowl, add the applesauce, vegetable oil, butter, eggs, and vanilla extract.
Whisk until well combined.
Add the brown sugar and sugar, and whisk until well mixed.
In another large mixing bowl, whisk together the whole wheat flour, oats, baking soda, and salt until well mixed.
Pour the liquid mixture into the flour mixture, and stir with a wooden spatula until just moistened.
Stir in the chocolate chips until evenly distributed.
Drop the batter by tablespoonfuls on the prepared baking sheets, leave 1-inch apart between two cookies.
Bake until the edges become brown, about 18 minutes.
Remove from the oven, and let the cookies cool on the baking sheet on a wire rack for about 5 minutes.
Transfer the cookies to the wire rack and let cool comletely.
Store the cookies in an air-tight container in the freezer for up to 1 month.