You guys are going to kill me because this recipe has about 95 ingredients! The good news it, it takes me less than 10 minutes to make (no exaggeration) because I have all of my baking ingredients in close proximity to each other and stored in glass mason jars that make throwing a batch of cookies together a synch. I’ll hook you guys up with some organizational ideas in a later blog - a little strategy goes a long way for saving you loads of time down the road.
In the meantime, if you can’t get your hands on some of these flours, for the purpose of this recipe, you can either substitute the flours I suggest for 1 cup all-purpose gluten-free flour, or 1 cup spelt flour - the reason I choose the flours below isn’t just because I like to be difficult ;)
Teff is a softer, sweet tasting flour that pairs really well with almond flour that has more texture and crunch. Amaranth, teff and almond flours all come packed with protein and fiber with lower overall carbohydrate content than white flour. Tapioca flour is actually dehydrated and ground cassava root - it is higher in starch content, so I use it sparingly, but it is really essential in my mind at rounding out textures of gluten-free baking.
Another swap here are all my add-ins (seeds, nibs, chocolate chips). All the seeds and nibs are there for texture and added nutrient value, bringing even more protein, fiber and heart healthy fatty-acids to the table. BUT, don’t panic if you don’t have some of these seeds, get creative and swap what you do have - you can even add finely chopped pecans, pumpkin seeds or walnuts (as long as they are raw). I happen to love this combination because all these seeds are tiny crunchy powerhouses of flavor and nutrition, but have a field day! Add whatever makes you happy, these are cookies after all!
Ghee can also be swapped for butter or vegan fat of choice (people love coconut butter - though I am not a fan, but again, make this work for you.)
Let’s not loose sight that these cookies are SOOOO good and insanely healthy so it’s worth gathering up all these fun ingredients and maybe even doubling the batch!
Crunchy Applesauce-Seed Cookies
1/3 cup teff flour
1/3 cup almond flour
1/3 cup amaranth flour
2 Tablespoons tapioca flour
1/2 teaspoon sea salt
3 Tablespoons sesame seeds
3 Tablespoons hemp seeds
2 Tablespoons cocoa nibs
3 Tablespoons ground flaxseeds
1/4 cup mini dark chocolate chips
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 Tablespoons almond butter
1/3 cup ghee (or softened butter)
1/4 cup maple sugar (can swap agave)
3/4 cup applesauce
Ok, now the easy part!
- Pre-heat your oven to 350 degrees.
- Combine all dry ingredients in a large bowl (teff - allspice). Mix everything together until it looks well combined. Set aside.
- In a medium bowl, beat almond butter, ghee and maple sugar until the mixture gets slightly paler in color and appears fluffier (this takes about a minute). Next, add in applesauce, starting with 1/2 cup. Mix the applesauce with butter and sugar until well combined (at first the applesauce will make the butter look like it has ‘broken,’ just keep mixing, it will come together!)
- Add the applesauce mixture to the dry mixture and gently stir until all of the dry ingredients are absorbed. At this point, all of the liquid should be absorbed and the dough should thick and sticky but easy to scoop and spoon onto your baking dish.
- I like bite-sized cookies to help keep the portion sizes down, remember these guys are protein-nutrient packed and you really don’t need a lot to feel full and happy! I just take a soup spoon and scoop out about 2 T’s worth of cookie dough at a time and place onto a baking sheet, allowing about 1” in between the cookies so they cook evenly.
- Place on the center rack of your pre-heated oven and bake until cooked through and golden brown around the edges, about 12 minutes (but remember every oven is different so keep your eye on these guys!)