Updated: Aug 26, 2019
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.