Friday, May 18, 2018

Flourless Cookies


I wanted something that was a cross between a cookie and a candy bar. The results are amazing, especially given how easy these are to make.

Equipment needed: Bowl, Spoon, Cookie Scoop (optional), 1 cup Measuring Cup, 1 tbl Measuring Spoon, Cookie Sheet, Turner (optional), Oven

4 cups unsweetened, unsulfured Coconut shreds
3 cups Applesauce
8 tbl Chocolate powder or Cinnamon
1 pkg Mini-Chocolate Chips

Preheat oven to 300 degrees F

Use the measuring cup for the dry ingredient (coconut shreds) first so it can be easily reused for the applesauce.

Stir everything together in the bowl.

A cookie scoop is helpful as you can squish the “dough” inside it and snap it out onto the cookie sheet. If you don’t use a cookie scoop, the stirring spoon will work. I’ve done the cookies two different ways. One is to keep them as the sort of ball shape that comes out of the cookie scoop. The other is to carefully flatten that ball into a more traditional cookie shape. The first is much less time consuming and the cookie turns out crispy on the outside and soft in the center. The second yields a more uniformly crispy cookie.


Bake for 1 hour. For the ball shape, you can let it bake the full hour without disturbing it or you can get a turner under each one to unstick it from the sheet at about the 40 minute mark. For the more traditional cookie shape, I suggest flipping them at the 40-45 minute mark.

No comments: