Chocolate Chip Cookies
Our most exciting and reliable lover is chocolate. These cookies are always there to pick you up when you fall. Treat them well and they'll return the favor.
1/2 cup peanut butter (or Sun butter, almond butter, cashew butter)
1/2 tsp powdered ginger (or less if you only want a very-slight gingerbread flavor)
1/3 cup Sucanat (You can sub regular brown sugar and it will be just as delicious; it just won't be nearly as gingerbread-y)
1 NuNaturals stevia packet, or add 1 extra tbsp of the sucanat or sugar
3/4 tsp baking soda
3 tbsp flour (spelt, white, ww pastry, and gf all-purpose all work. I haven’t tried any others in this recipe, so I can’t advise on substitutions.)
tiny pinch of salt if desired (I added less than 1/16 tsp, but I use Whole Foods brand peanut butter, which is salted.)
2-4 tbsp chocolate chunks, or chips, or broken-up chocolate bar
2 tbsp applesauce
1 tsp pure vanilla extract
1. In a mixing bowl, combine all dry ingredients and stir very well.
2. Put the peanut butter in a separate bowl (and if it is from the fridge, heat it until you can more-easily stir it), then add the applesauce and vanilla to the pb bowl and stir well.
3. Combine the two bowls, and stir to form a dough, then squish into balls with your hands.
4. Chill the balls at least thirty minutes in the fridge or ten in the freezer, during which time you are preheating the oven to 350 F.
5. Then cook 8 minutes.
6. They will look quite underdone when they come out, but that’s ok: let them cool and do not touch for at least another 10 minutes.
7. For soft cookies, store in a plastic container. For crispier cookies, store in a glass container. Makes 12 to 16 cookies.