Vegan Chocolate Chip Cookies
1/3 cup unsweetened applesauce
1/3 cup almond butter
1/2 cup dry sweetener
1 tbls ground flaxseeds
2 tsp pure vanilla extract
1 1/3 cups oat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sorghum flour, or whole wheat pastry flour
1/2 cup grain-sweetened chocolate chips (or vegan choc chips)
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In a large mixing bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in vanilla.
Add the oat flour, baking soda, and salt and mix well. Add the sorghum flour and chocolate chips and mix well.
Drop spoonfuls of batter onto the baking sheets in about 1 1/2 tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they don't spread much during baking).
Bake for 8-10 minutes. The longer you bake them, the crispier they will be.
Remove the cookies from the oven and let cool on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.