One of my favorite things to savor is a nice cup of tea. I actually adore tea. I think it may stem from my British roots. I love the ceremony of tea time – boiling the water, prepping the tea bags, assembling the cups, making a treat to accompany the tea, etc. It’s so delightful. My husband always indulges me and calls me “My Lady” while we discuss our days over a hot cup of tea. Now, as much as I love tea, I also love treats to go along with my tea and these cookies really hit the spot! Reminiscent of biscotti, these cookies are firm and not too sweet. The coconut gives wonderful texture and the mini chocolate chips give just the right burst of chocolatey flavor. Eating these cookies with my beloved tea was simply satisfying. Tea time anyone?
1/3 cup unsweetened applesauce
1/3 cup almond butter or other nut butter of choice
1/2 cup coconut sugar
1 tablespoon ground flaxseeds
2 teaspoons vanilla extract
1 1/3 cups gluten-free flour (or oat flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sorghum flour or flour of choice
1/2 cup mini chocolate chips
1/4 cup coconut flakes
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. In a large bowl, use a fork to beat together the applesauce, almond butter, coconut sugar, and flaxseeds. When mixture is smooth, mix in the vanilla. Add in the flour, baking soda, and salt and mix well. Add the additional flour and chocolate chips and mix well. Fold in the coconut flakes until they are incorporated. Using a small cookie scoop, drop scoops of batter onto the prepared baking sheets about 2 inches apart. Flatten the cookies so they resemble thick discs – these cookies don’t spread much during baking. Bake for 12 – 15 minutes. The longer you bake them, the crispier they will be.
(Adapted slightly from Recipe Source: FOK – The Cookbook)