These allergy-friendly cookies are made with oat and pumpkin seed flours, and they're lower in sugar thanks to a combination of stevia and coconut sugar.
1cuppumpkin seed floursee Recipe Notes for how to make this
½tspbaking powder
½tspbaking soda
½tspsea salt
¼cupsemi-solid coconut oil(see Recipe Steps above for a photo)
¼cupcoconut sugar
2teaspoons vanilla extract
2Tablespoonsapplesauce
2Tablespoonswarm water
15-20drops liquid stevia
¼cupchopped chocolate or chocolate chips
Instructions
Preheat the oven to 350 degrees.
Begin with room temperature ingredients, as coconut oil clumps when cold.
Mix the dry ingredients in a large bowl (flours, baking powder, baking soda, and salt).
In a separate smaller bowl, whisk together the oil and sugar until well combined. Then, whisk in the vanilla, applesauce, milk, and stevia.
Add the oil/sugar mixture, as well as the chocolate, to the dry mix and stir until a batter forms.
Using a tablespoon, divide the batter into 12 and 'drop' the cookies onto a parchment paper-lined baking sheet.
Bake for 8-10 minutes or until edges are golden.
Let them sit for about 10 minutes to help them hold their shape.
Notes
Nutrition facts are based on using almond flour in lieu of pumpkin seed flour, as the latter was not available on the nutrition calculator I use.Weight Watchers points: 7