Cookies, cookies, cookies! Who doesn’t love a good cookie? For me cookies are comfort food. I love a nice hard cookie dunked in my tea or a soft chewy cookie when I am feeling stressed. One of my favorite activity when my boys were little was to spend a rainy Saturday making cookies with them. They would sit on the counter stirring and tasting, once in the oven they would sit on their knees in front of the oven watching them bake then dancing with delight when we took them out, almost too excited to wait until they cooled before taking a bite. Their Nonna used to make chocolate crinkle cookies, full of egg, gluten, dairy and sugar. Definitely a favorite for my guys. I have adapted the recipe to make them allergen friendly. Feel free to sub out the sugar with coconut sugar or whatever sugar fits your dietary needs.
- ¼ cup sunflower oil or oil of choice
- ¾ cup organic white cane sugar
- 2 tablespoons packed brown sugar
- ½ cup unsweetened apple sauce
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- 1 package Allergic Solution Carob Cake mix [If you can eat chocolate check out the the chocolate version below]
- ½ cup icing sugar [cornstarch free or powdered sugar]
In bowl mix oil,sugar (white and brown), Apple sauce, coffee granules and vanilla extract until well combined. Add carob mix, mix well
Place dough in freezer for 1 hour
Preheat oven to 350 F and line baking sheet with parchment paper. Using small cookie scooper drop 1 inch balls of dough into icing sugar until completely covered with sugar. Place on cookie sheet and bake for 20 minutes. Cool completely on baking sheet
Use the Allergic Solution Vanilla Cake Mix instead of the carob cake mix. Remove ½ c. of the mix and replace with ½ c. cocoa powder. Follow the directions above. You will have ½ c. of vanilla cake mix to save for another recipe.