Soft-batch chocolate cookies with chewy edges and a soft center. Whole grain, vegan, gluten-free and refined sugar-free!
1 cup Oat Flour
1/4 cup Unsweetened Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 cup Coconut Sugar
1/4 cup Unsweetened Applesauce
1/3 cup Creamy Peanut Butter
1 tsp Vanilla Extract
1 Tbsp Melted Coconut Oil
1/2 cup Dark Chocolate Chips
Preheat the oven to 350°F then line a baking sheet with parchment paper.
In a medium size bowl, combine the oat flour, cocoa powder, salt and baking soda then sift together.
In another medium size bowl, combine the coconut sugar, applesauce, peanut butter, vanilla extract and coconut oil. Stir together until smooth.
Add the dry ingredients to the bowl with the wet then use a spatula to stir until a dough forms. It might seem like there's not enough liquid at first but if you keep stirring, it will eventually form a dough. Fold in the chocolate chips until evenly distributed. Using a spoon or a scooper, scoop out one heaping tablespoon of dough at a time. Use your hands to roll them into individual balls then place on the cookie sheet. Gently press down on each one to flatten them. They don't spread very much as they cook.
Bake in the oven for 11-12 minutes then set aside to cool. Sprinkle with sea salt and enjoy!