Applesauce Honey Cookies Food

HEALTHY APPLESAUCE COOKIES

Steps:

• Preheat the oven to 325 degrees. In a large bowl, add the applesauce, coconut oil, egg, and honey, and mix to combine well.
• Add the oats, whole wheat flour, baking soda, salt, and cinnamon. Stir to combine well. Add the chocolate chips and stir to combine.
• Refrigerate the dough for 10 minutes (this give the oats a little time to absorb some of the liquid).
• Use a cookie scoop or two spoons to place a rounded tablespoon of dough on a parchment or baking mat lined cookie sheet.
• Bake for 11-13 minutes, until the edges of the cookies are lightly browned and the center is set.
• Remove from the oven and let the cookies cool on the sheet for 5 minutes.

APPLESAUCE COOKIES II

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the brown sugar and shortening until smooth. Stir in the egg, and then the applesauce until well blended. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture. Mix in walnuts and raisins. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

HONEY APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray cookie sheets with cooking spray.
• Microwave honey in a large microwave-safe bowl for 15 seconds.
• Stir in egg whites and applesauce with a wooden spoon.
• Gradually stir in baking soda, flour, and ginger.
• Drop in tablespoon size portions onto cookie sheets, about 1 1/2 inches apart.
• Bake for 10 to 12 minutes until lightly golden brown.
• Lightly drizzle frosting that has been melted in the microwave over cookies with a spoon.

HONEY-SWEETENED BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Combine 2 cups of the rolled oats, the almond flour, cinnamon, salt, baking powder and baking soda in a food processor. Process until the oats are ground, about 1 minute; a few larger bits of oats are okay. (Alternately you can grind 1 cup of the oats at a time in a blender.) Transfer to a medium bowl and add the remaining 1/2 cup of whole oats. Set aside.
• Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Beat in the honey until smooth and combined, about 30 seconds. Scrape down the sides of the bowl. Add the applesauce, eggs and vanilla and mix on medium-low speed to combine. The mixture will look soupy-that's okay.
• Add the oat mixture to the wet ingredients and blend on low to combine. Stop and scrape down the sides of the bowl. Add the raisins, cranberries, chocolate chips and almonds. Mix on low until well combined. The dough will be looser than normal cookie dough.
• Portion the dough into 1/3-cup portions and place 6 portions on each sheet pan, leaving about 2 inches between each cookie and between the cookies and the edges of the pan. Flatten the dough portions to 1 inch in thickness. Bake one pan at a time (the second batch can sit at room temperature while the first bakes) until the cookie edges are golden brown and the centers feel set, 20 to 22 minutes.
• Cool the cookies on the parchment. Store in a covered container for up to 4 days, or freeze in freezer bags for up to 2 weeks.

APPLESAUCE COOKIES

Steps:

• Heat oven to 325°F.
• Combine first 4 ingredients. Beat egg, brown sugar, sour cream and applesauce in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition.
• Drop dough into 24 mounds, 2 inches apart, onto 2 parchment-covered baking sheets, using about 2 Tbsp. dough for each mound. Top with nuts; press gently into dough to secure.
• Bake 16 to 18 min. or until tops of cookies are firm to the touch. Cool 3 min. Remove to wire racks; cool completely.
• Mix powdered sugar and water until blended; drizzle over cookies. Let stand until glaze is firm.

HEALTHY OATMEAL COOKIES WITH HONEY

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

FANTABULOUS OATMEAL APPLESAUCE COOKIES

Steps:

• Mash banana in glass measuring cup; add enough almond butter to make 1/2 cup.
• Combine banana/almond butter mixture, honey, applesauce and vanilla in small bowl.
• Combine remaining ingredients in large bowl, add banana mixture, and stir until completely blended.
• Drop by tablespoonfuls on greased baking stone (or sheet); flatten slightly.
• Bake at 350° for 15 minutes, or until done.