Chocolate Apple Oaties
I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.
During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.
These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.
- 1/2 cup organic butter, softened
- 2/3 cup unsweetened organic applesauce
- 2 tablespoons organic apple juice or apple cider
- 1/2 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon almond extract
- 1/4 cup boiling water
- 1 1/3 cups sprouted gluten free rolled oats
- 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
- 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
- Preheat oven to 400°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
- In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
- In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
- Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.