Mouthwatering thick cookies, soft on the inside, crunchy on the outside, and full of your favorite chocolate bits… Stop dreaming. Start baking ‘em! These cookies are amazingly easy to prepare and so delicious when eaten fresh out of the oven. By the way: If you have some leftover caramelized sugar from the preparation of our roasted almonds, this is the perfect way to use it!
Season: Winter
Preparation time: 10 min
Cooking time: 25 min
Ingredients for approx. 12 cookies:
72 g unsweetened applesauce + 72 g vegetable oil (e.g. sunflower seed oil)
140 g sugar
3 tbsp unsweetened applesauce (alternative: 1 egg, organic free-range eggs recommended)
220 g white spelt flour
60 g dark chocolate chips/chopped chocolate (vegan/hazlenut/white chocolate possible too)
100 g starch
2 tsp baking soda
A pinch of salt
Insider tips and alternative ingredients:
You can also use 144 g of vegetable oil and leave out the apple sauce. Opt for coconut oil or a mix of half coconut and half tasteless sunflower seed oil in that case as it gives the cookies a great flavor and consistency. In this case however, we recommend using more sugar. Cookies will turn out more crunchy without applesauce!
It is possible to use different kinds of flour e.g. spelt or wheat. Wholegrain is an option too. You may to add more liquid e.g. oat milk then.
Use your leftover caramelised sugar from the roasted almonds recipe. This gives your cookies a special crunch and adds colour as well as a slight cinnamon taste! Melt the coconut oil slowly in your roasted almonds pot so it will get the special flavor and you can easily scrape remaining sugar out of your pot
For sugar in general, we recommend to use brown sugar respectively Muscovado sugar as this adds colour, crunch and taste. Xylit is an option too. For crunchier cookies, add even more sugar.
Procedure:
Mix the dry ingredients - sugar, spelt flour, starch, baking soda and salt. If you use coconut oil, melt it slowly in the meantime.
Add applesauce, vegetable oil and the chocolate chips. Briefly knead the dough until all ingredients are well combined.
Form small cookies with around 5-7 cm diameter and put them on a well-greased, floured baking tray or a reusable silicone baking mat. Make sure to space them out evenly as they will grow wider while baking!
Bake your cookies at 180° for around ten minutes. Carefully check them as the baking duration depends on your oven! Eat freshly out of the oven with a jar of oat milk or let them cool down.
Tip: If you prefer soft cookies, bake them at 160° and if you like them better when crunchy, try higher temperatures up to 200°.
Nutritional values per cookie (standard recipe):
228 kcal | 3 g protein | 35 g carbs thereof 13 g sugar | 7 g fat | 1 g fibre
CO2 emissions: In total 553 g, per cookie 46 g (standard recipe)
For comparison - with 1 egg and 150g butter instead of applesauce and sunflower seed oil: In total 1787 g , per cookie 149 g