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Applesauce Whole Wheat Chocolate Chip Coffee Cookies

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Applesauce Whole Wheat Chocolate Chip Coffee Cookies

These chocolate chip coffee cookies are seriously delicious, and this time you don't have to worry about too much sugar, too high in lots of bad things. Because they are made with 100% whole wheat flour, applesauce and olive oil, not super sweet, and good for you.

 

Yield

24 servings

Prep

10 min

Cook

15 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups whole-wheat flour
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½ cup bran
or oats
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1 ½ teaspoon baking soda
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2 ½ tablespoons instant coffee
powder, or expresso powder
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½ cup olive oil
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cup applesauce
unsweetened, natural
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¾ cup sugar
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2 large eggs
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1 ½ teaspoons vanilla extract
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1 ½ cups chocolate chips (semi-sweet)
dark
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Ingredients

Amount Measure Ingredient Features
473 ml whole-wheat flour
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118 ml bran
or oats
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7.5 ml baking soda
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38 ml instant coffee
powder, or expresso powder
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118 ml olive oil
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79 ml applesauce
unsweetened, natural
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177 ml sugar
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2 large eggs
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7.5 ml vanilla extract
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355 ml chocolate chips (semi-sweet)
dark
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Directions

Preheat the oven to 350℉ (180℃).

Coat two large baking sheets with the cooking spray or large sheets of parchment paper.

In a large mixing bowl, whisk together the whole wheat flour, oat bran, baking soda, and instand coffee powder until well mixed.

In another medium bowl, whisk together the olive oil, apple sauce, sugar, eggs, and vanilla extract until well blended.

Pour the liquid mixture into the dry mixture, and stir with a wooden spatula until just moistened,

Fold in the chocolate chips until evenly combined.

Place about 1 tablespoon of batter onto the baking sheet.

Space the cookies apart on the prepared baking sheets and flatten the cookies slightly with your fingertips.

Bake one baking sheet at a time for about 15 minutes.

Remove from the oven and cool on baking pan on a wire rack for about 5 minutes.

Transfer the cookies to the wire rack and let cool completely.

Note: The cookies can be kept in an air-tight container at room temperature for a few days, or in the refrigerator for at least 1 week, or in the freezer for at least 1 month.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Any substitute for sugar

Ray   

You could try Stevia, though I've never done it myself.

 

 

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 11043% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 41mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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