2/3 cup flour
3/4 cup brown sugar
1/4 cup coconut
1 tsp baking powder
1/8 tsp salt
1/2 cup chocolate chips
1/3 cup applesauce
1 tsp vanilla
1. Preheat oven to 350 degrees
2. mix flour, sugar, coconut, pecans, baking powder and salt in medium size bowl
3. mix applesauce and vanilla in tiny bowl and then mix into dry ingredients to form a nice dough. give it a second -- don't go running off for the soy milk
4. add chocolate chips!!
5. put dough balls onto greased cookie sheet (hint: i lazied out and used pam and i think it made the bottoms crunchy in a weird way. i might opt for smothering it in soy butter) and press down flat.
6. back 10-15 minutes and cool on a wire rack.
My batch made about 20 small cookies.
I'd say these came out pretty well. In fact, besides the crunchy bottom I think they were super tasty (if they do come out with a super crisp bottom I'd recommend eating them upside down). Roommate Sara gave agreed that they could have been more crunchy throughout but overall said they were chewy and scrumptious. Although maybe next time I might double the recipe -- it's nice to have cookies all your house for the rest of the week. I'm thinking these will be gone manana.
and here's those jams to accompany your skilled bakemanship. (still trying to figure out how to get them all into one file so you don't have to keep hitting play)
gathering of ingredients, the painful reach for the mixing bowls (fruit bats - magic hour)
measuring, pouring, your eyes wide with anticipation (chairlift - bruises)
chop those nuts (gorillaz - DARE)
into the oven (hem - all that I'm good for)
waiting, peaking, poking (chad vangaalen - willow tree)
best new cookbook
ingredients
before
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