Continuing the Celebration with Chocolate Chip Cookie 2.0

This week I have been celebrating my blog’s one year anniversary. It has been fun to think about all of the new foods I have tried and shared, and my favorite recipes that I have revised. One year ago I posted my first recipe for chocolate chip cookies. It was a wonderful recipe that substituted the refined sugars with natural sweeteners. Since then I have made that recipe dozens of times because I like to have a steady supply of dessert in the house. There is something quite nice about kicking back at the end of the day with a homemade cookie.

At first I was only concerned with getting the refined sugars out of the cookies. Over the past year I have tinkered with the ingredients – how could I add nutrients? Reduce saturated fats? Reduce gluten? Make them fluffier? Well, I think I have managed to update last year’s version – I removed one stick of butter and added applesauce, used some oat flour to reduce the overall gluten amount, let the butter soften naturally for a lighter texture, used my own homemade vanilla extract for added flavor, and added some more chocolate chips (I really tested the last point thoroughly). I hope you enjoy this recipe. Have a nice day!

Mix Dry and Set Aside: 1 cup all-purpose flour, 3/4 cup whole wheat flour, 1/2 cup oat flour, 1 tsp baking soda, 1 tsp salt

Mix Until Creamy: 1 stick softened butter, 1/4 cup unsweetened applesauce, 1/2 cup agave nectar, 1/4 cup honey, 1 tsp vanilla extract

Add to Creamy Mixture: 2 eggs

Then Add to Creamy Mixture: the dry mix (noted above)

Then Stir In: 1 bag grain-sweetened chocolate chips plus a “few extra” (I like Sunspire brand)

Drop tablespoonfuls of batter onto ungreased cookie sheets.

Bake at 375 degrees for 10-11 minutes.

Enjoy!

I am sharing this recipe with Simply Sugar and Gluten Free and Food Trip Friday.