Recipe:
CHEWY CHOCOLATE CHIP COOKIES
WET INGREDIENTS:
1/4 cup
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1/3 cup
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1/4 cup
1 tsp
1 tsp
Organic Unsweetened
Applesauce
Organic Avocado Oil, Grass-fed Ghee or Softened Coconut Oil
Organic Dairy-free Milk or Water
Vanilla
Organic Apple Cider Vinegar

DIRECTIONS:
TIP: If eggs are tolerated by you and yours, feel free to replace the applesauce with one egg.
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NOTE: Using coconut oil in your cookies will give you a coconut oil flavour. If you do not want this be sure to use Avocado oil, Ghee or fat of choice. I do not recommend Olive oil as it has a very low heat point and should only ever be enjoyed cold to avoid rancidity.​
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Preheat oven to 350°C.
In a mixer, cream sweeteners from plastic bag & wet ingredients on low speed for 30 seconds. Then mix on high speed for 1 minute.
Add dry ingredients to wet & mix on low for 60 seconds.
Scrape sides of bowl with spatula & mix on medium for 1-2 minutes.
Drop dough from a cutlery teaspoon onto greased cookie sheet. Slightly flatten cookies with back of spoon or wet hands.
Bake for 8-10 minutes on top rack.
Cookies are done when the bottoms edges are lightly browned. Let cool & enjoy!