APPLESAUCE ALMOND
BUTTER COOKIES
These large cookies don’t have any butter in them, making the texture chewy. I might test them in the future with 2 tbsp butter or coconut oil; just out of curiosity to see what that will do to the texture of these cookies. I am pretty sure the chewy texture will disappear.
Unsweetened applesauce is relatively low-carb. 1/2 cup (125 mL) has 12 grams of carbs, so in this recipe 14 divided by 12 would equal about 1.2 grams carbs to be added to each cookie. Okay, so not very low-carb - only moderate carb and thus these cookies are also moderate carb cookies. One cookie is fine then, two might be fine for the entire day, depending on your carb limit. It can still fit into a 50 gram carbs a day limit comfortably, I think. To be fair these are large cookies. Instead of using tablespoons, I used two tablespoons per cookie.
I did not add vanilla to these cookies, but you could certainly add a little, if desired. Technically, you could use peanut butter instead of almond butter, if desired, but the flavors will be different for sure.
I usually spray a baking sheet with nonstick cooking spray and then line with parchment paper so that the paper lies flat. You can keep these cookies at room temperature or in the fridge. I have not tried putting them in the freezer as they did not last long enough in order to do that. The natural sweetness from the applesauce comes through, so I didn't use as much sweetener as I may have.
You could add a few raisins or sugar free dried cranberries for extra chewiness. Keep the cookies in an airtight container if you are not going to eat them right away and store them in the refrigerator. They make great breakfast cookies as they contain nice wholesome ingredients.
If you like you could add chopped walnuts. These cookies are not cakey but they are chewy. They were a great way to satiate my sweet tooth for the next few days as I enjoyed them. I wish I had one right now!
These could technically be dairy-free if your chocolate chips are dairy-free.
INGREDIENTS:
1/2
cup unsweetened applesauce (125 mL)
1/2
cup almond butter (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 large egg
2 tbsp allulose (30 mL)
1 cup Gluten-Free Bake Mix 2, OR (250 mL)
Keto Bake Mix ({use 1/4
cup (60 mL) more}
1 tsp baking powder (5 ml)
1/8
tsp salt (0.5 mL)
1/3 cup sugar-free chocolate chips (75 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In
food processor or in bowl with mixer, process the applesauce, almond butter,
liquid sweetener, egg and allulose.
In
small bowl, combine Gluten-Free Bake Mix 2, baking powder and salt. Add to wet ingredients: mix. Stir in sugar-free chocolate chips. Keep a few or add a few extra chocolate chips
for the tops of the cookies.
Using
cookie scoop (2 tbsp; 30 mL) place cookie dough on parchment-lined cookie
sheet. Flatten slightly into round
shapes. Bake 10 to 12 minutes or until golden brown.
Yield: 14 cookies
1
serving
119.9
calories
3.2
g protein
9.2
g fat
0.5 g fiber
4.3 g net carbs