• Jenny Bell


Updated: Aug 26, 2019

#vegan #muffincookie


2 ½ cups whole-wheat flour

1 teaspoon baking soda

1 cup unsweetened applesauce

1 cup honey or agave syrup

2 teaspoons vanilla extract

1 ½ teaspoons cinnamon (optional)

1 cup semisweet or dark chocolate chips (I use dark)

½ cup of raisins or chopped dates

½ cup of seed mixture or nuts (optional)

Preheat oven to 350 degrees.

In a large bowl combine flour, baking soda and cinnamon.

In a smaller bowl stir together applesauce, honey and vanilla extract.

Add the wet ingredients to the dry and mix well.

Fold in the chocolate chips and raisins.

Spoon cookies onto a lightly greased cookie sheet or non-stick airbake cookie sheet, or silicon mat.

Flatten them with a fork, because they will not spread too much.

Bake until lightly browned 12-14 minutes.

variations: mash ½ a banana and use less applesauce

put ½ a cup of cocoa or ½ cup coconut or oats and use ½ less flour

Before I had to give up gluten, these were my go to cookie recipe. I still make them from time to time for the family. They get their name because they are somewhere between a muffin top and a cookie. My good friend, Jill, informed me they are low points on the Weight Watcher’s system and helped her while on the program.

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