Oat flour – 1 cup oat flour, or grind rolled oats in a food processor or blender like I did
Almond flour – 1/3 cup almond flour, or grind whole unsalted almonds in a food processor or blender like I did
All-purpose flour – 1/2cup
Whole wheat flour – 1/2cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Hemp flour – 1/2cup
Cacao powder – 1/3cup
Butter – 4 tablespoons
Organic cane sugar – 2/3cup
Eggs – 2 eggs
Applesauce – 1/3cup
Vanilla extract – 1/2 teaspoon
Honey – 1 tablespoons
Chocolate chips – 1/2cup
Peanut butter (optional) – peanut butter, any kind you like though unsalted would be best
Whole almonds and Coconut shreds (optional) –
Instructions
Preheat the oven to 350.
In a food processor or blender, grind the oats and almonds. Add the remaining dry ingredients (flours, baking powder and soda, hemp flour and cacao powder) and pulse a few times to mix. Remove to a large mixing bowl and set aside for the moment. (You can do this all by hand if you aren’t grinding anything. Just be sure to mix well).
In the same blender or food processor, add the sugar and butter. Pulse until well mixed, light and fluffy. Again you can do this by hand. Beat and mash with a fork until light and “fluffy”, though it will really look more like dense clouds.
Add the eggs and applesauce. Mix well. Add the vanilla and honey and pulse again.
Add the dry ingredients to the liquid and blend briefly until fully mixed. Again, all of this can be mixed by hand.
Remove all contents to the mixing bowl that contained the dry ingredients originally.
Add the chocolate chips and mix.
Line one or two baking sheets with parchment paper, or lightly grease with the butter wrapper. (You can save half the dough in the freezer, sealed in a ziplock bag, for later use).
Set aside a small bowl of water. Dip your hands in and lightly moisten. Remove about 2 tablespoons worth of dough and roll into a ball. Place on the cookie sheet and flatten with your hand. Repeat until you have used all the batter.
If creating “Almond Joys”, pat the surface with coconut shreds and push an almond down into the center. If creating “Peanut Butter Cups”, use your thumb to make a hole in the center. Fill with peanut butter.
Bake for about 17 minutes, or until the cookie have slightly risen. Stick a toothpick in the middle to check for done-ness; if it comes out clean, they are done!
Remove to a rack and allow to cool. I improvise my cooling rack with the rack from my grill. You can also just cool on a plate or cutting board that isn’t warm.
My tasting notes for future re-attempts: Sweeter, less cakey, more peanut butter (and banana chip?)
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