1 c nut butter (I used cashew and almond)
2 tbsp applesauce
1/4 c golden Lakanto monkfruit sweetener
1/2 c oats
1 tsp baking soda
1 tsp vanilla extract
1 egg
1/2 c dark chocolate chips
1. Mix all ingredients together.
2. Roll tablespoon-sized balls, place on parchment paper covered baking sheet.
3. Refrigerate at least a half hour.
4. Bake at 350 degrees for about 8 minutes, until edges start to brown but center is still a little gooey.
Makes about 18-24 cookies, depending on size.
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