Applesauce Whole Wheat Chocolate Chip Coffee Cookies
These chocolate chip coffee cookies are seriously delicious, and this time you don't have to worry about too much sugar, too high in lots of bad things. Because they are made with 100% whole wheat flour, applesauce and olive oil, not super sweet, and good for you.
Yield
24 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| ½ | cup |
bran
or oats |
|
| 1 ½ | teaspoon |
baking soda
|
|
| 2 ½ | tablespoons |
instant coffee
powder, or expresso powder |
*
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
applesauce
unsweetened, natural |
|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
chocolate chips (semi-sweet)
dark |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 118 | ml |
bran
or oats |
|
| 7.5 | ml |
baking soda
|
|
| 38 | ml |
instant coffee
powder, or expresso powder |
*
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
applesauce
unsweetened, natural |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 355 | ml |
chocolate chips (semi-sweet)
dark |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Coat two large baking sheets with the cooking spray or large sheets of parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, oat bran, baking soda, and instand coffee powder until well mixed.
In another medium bowl, whisk together the olive oil, apple sauce, sugar, eggs, and vanilla extract until well blended.
Pour the liquid mixture into the dry mixture, and stir with a wooden spatula until just moistened,
Fold in the chocolate chips until evenly combined.
Place about 1 tablespoon of batter onto the baking sheet.
Space the cookies apart on the prepared baking sheets and flatten the cookies slightly with your fingertips.
Bake one baking sheet at a time for about 15 minutes.
Remove from the oven and cool on baking pan on a wire rack for about 5 minutes.
Transfer the cookies to the wire rack and let cool completely.
Note: The cookies can be kept in an air-tight container at room temperature for a few days, or in the refrigerator for at least 1 week, or in the freezer for at least 1 month.
