Chocolate Chip Cookies

• Total time: 15 min
• Cook time: 10 min
• Prep time: 5 min

• ⅓ cup unsweetened applesauce
• ½ cup brown sugar
• 1 tsp vanilla extract
• ¼ cup nondairy milk
• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp cornstarch
•  cinnamon
• ½ cup vegan chocolate chips

Preheat oven to 350F. Grease cookie sheet or line with parchment paper. In a large bowl, combine applesauce, sugar, vanilla extract, and nondairy milk. In a small bowl, whisk flour, baking powder, salt, cornstarch, and a few dashes of ground cinnamon together. Transfer the dry mixture into the wet mixture in three batches. Stir until almost combined. Fold in chips. Drop spoonfuls on cookie sheet and bake for 7-10 minutes for a soft and light cookie or a few minutes more for a firmer cookie, being careful not to burn.

Chef's Notes:

• To make a variation, Double Chocolate Chip Cookies, replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.
  
• For a firmer cookie, work a fresh banana into the flour (crumble it in until you have clumps). If your banana is ripe, reduce sugar.

Servings per batch: 16

• Calories: 61
• Fat: 0.70g
• Carbohydrate: 12.50g
• Dietary Fiber: 1g
• Sugars: 6.20g
• Protein: 1g