• 36servings
  • 38minutes
  • 130calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D, E
MineralsSelenium, Natrium, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/4 cup whole wheat flour

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon cinnamon

  5. 1/2 teaspoon salt

  6. 1/2 cup unsalted butter , cold

  7. 1/4 cup unsweetened applesauce

  8. 2 teaspoons honey

  9. 1/2 cup dark brown sugar , packed

  10. 1/2 cup granulated sugar

  11. 1/2 cup peanut butter

  12. 1 egg , room temperature

  13. 2 teaspoons vanilla extract

  14. 2 cups semi-sweet chocolate chips (I like to use Ghirardelli)

Instructions Jump to Ingredients ↑

  1. Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt together in a medium mixing bowl; set aside.

  2. Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes.

  3. Beat in egg and vanilla.

  4. Gradually beat in flour mixture, just until combined.

  5. Scrape down bowl (for flour buildup on the sides) and stir in chocolate chips.

  6. Set OVEN to 375ºF (If using dark or nonstick pan, lower temperature to 350ºF).

  7. Drop dough by rounded tablespoon onto ungreased cookie sheets.

  8. Bake 8-10 minutes or until edges are set but centers are still soft; cookies should NOT be browning yet.

  9. *optional: You can quickly chill dough or dropped cookie dough on baking sheets in the freezer 10-15 minutes before baking, for a thicker cookie.

  10. You can also position oven racks to top and bottom thirds of oven; halfway through baking, rotate cookie sheet top to bottom and front to back.


Send feedback