So I’ve been enjoying a Thursday home baking session for a few weeks now, whilst the other half is out and decided it was time to kick it up a notch. I went looking for alternative, some may say “healthy” recipes, because I’m trying to lose weight and not end up the size of the sun and came across this gem. It claimed to be vegan and gluten free friendly, none of which really concern me, however it also claimed to be a healthy alternative to traditional cookies.
It took around 25 minutes to make them and they are dead easy. Here’s how it went.
Time: 25 minutes – ish / Prep: 15 Mins / Cooking Time: 11mins
I followed the recipe pretty much to the letter however I used plain flour instead of gluten free flour, and could not find unsweetened apple sauce so made do with what I could find and when I added it I thought it was a bit much, do with that information what you will. I also converted that bad boy into grams (which may or may not be right) which is what I have listed below to find the cups please have a look at the original recipe.
- 120g of plain flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- a generous pouring of vanilla extract
- 4 tablespoons of honey
- 113g of applesauce
- 4 tablespoons of smooth peanut butter
- a bag of milk chocolate drops or whatever chocolate you fancy
Preheat oven to 175C – I did this right at the start to give as much time as possible for the oven to heat up.
Prepare baking sheet with grease proof or baking parchment. I cut mine to the size of my baking tray so that the edges wouldn’t flail around as much in the fan oven.
I weighed and sieved the flour, baking powder, and salt. I then thoroughly mixed it together.
Once combined I then added the vanilla extract, honey, peanut butter, applesauce. Then mix, it is vital at this point that you keep mixing until you can see no white, otherwise you might have a nasty surprise when you bite into your cookie.
Your mixture will become a sticky brown mess, this is when you add your chocolate and fold, I added mine in stages in order to have a well distributed chocolate ratio.
I then used a tablespoon to scoop my mixture onto the baking parchment. Note: the cookies rise but do not change shape, I didn’t really care too much but it’s worth a mention in case you do. I would maybe use an ice cream scoop or a cutter to help the mixture hold it’s shape. It is a really sticky mixture though.
Finally bake the cookies for 10- 11 minutes or until they have risen and are golden brown. Mine were quite pale but were cooked, it may take a little longer if you want a more golden colour and if like me you just scooped your mixture into piles.
I enjoyed the limited mess and fuss that came with these cookies. It took me 3 minutes to do the dishes and wipe my counters clean. They were enjoyable to make and worked well after a long day at work. Taste-wise they were good, I used too much apple sauce which left a bit of a tang but Jon and I did eat them all, they were lovely still a bit warm as the chocolate was gooey which gave a more satisfying cookie experience.
I would give this recipe (with a few tweaks) my seal of approval.
Until next time.