The perfect cookies recipe to make with some leftover applesauce, mashed banana or even pumpkin butter. I tested out the three options (and even Evive smoothie cubes), and eveythime the cookies turned out perfect while also being a huge success. Hope it will be a new favorite of yours too from now on!
Molasses & Apple Cookies
gives 12-15 cookies
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or substitute with more all-purpose flour)
1/4 cup rolled oats
1 tsp of baking soda
1 tsp ground cinnamon
1/2 tsp of salt
1/2 tsp ground ginger
1/2 cup cane sugar
1 tbsp soup
1/2 cup canola oil
1/2 tsp of vanilla extract
1/2 cup of applesauce, mashed banana, pumpkin butter, etc.
1 cup of apple in small dices
Preheat the oven at 350F. Cover a baking sheet with parchment paper and set aside.
In a large bowl, mix all the ingredients of the dry mix.
In a second bowl, beat together the sugar, the oil, the molasses, the vanilla extract and the applesauce (or other purée). Incorporate the diced apple to the wet mixture.
Pour the wet mixture over the dry mix and mix with a wooden spoon.
Using an ice cream scoop, take balls of dough and place them on the baking sheet, spacing them approximately 5 cm apart.
Bake 15 to 18 minutes, depending on the intensity of your oven.
Transfer the cookies onto a cooling rack, then store in an airtight container. They will keep at least 5 days or so (if you manage not to eat them in less than 24 hours!).