Ingredients for Healthy Interchangeable Cookies
- Wheat Flour
- 1 teaspoon Baking Soda
- Baking Powder
- ½ cup unsweetened Applesauce
- Brown Sugar
- Agave Nectar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ cup rolled Oats
- ½ teaspoon Cinnamon
- Desired amount Chips (mix-in)
- Desired amount Peanut Butter (mix-in)
- Raisins
- 1 cup Pamela's gluten-free bread mix
- 1 cup Bob's Red Mill gluten-free all-purpose baking flour
- Optional ½ cup gluten-free flour (for cakier cookie)
- ¾ cup granulated Sugar
- Desired amount Chocolate Chips (mix-in)
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How to Make Healthy Interchangeable Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 cup Pamela's gluten-free bread mix, 1 cup Bob's Red Mill gluten-free all-purpose baking flour, 1 teaspoon baking soda, and ½ teaspoon cinnamon.
- In a large bowl, whisk together ½ cup unsweetened applesauce and ¾ cup granulated sugar until well combined.
- Whisk in 1 large egg and 1 teaspoon vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- If using, gently fold in ½ cup rolled oats and your desired mix-ins (chocolate chips, peanut butter, etc.). For a cakier cookie, omit oats and add an additional ½ cup of gluten-free flour.
- Roll dough into 1-inch balls.
- Place dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Gently flatten each ball with a fork or your hand into a patty.
- Bake for 7-10 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven and desired level of doneness.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
1g
Carbs
5g
