Yield: approx. 3.5 dozen small cookies
350 deg. F., 15-18 minutes
A) Combine in med. size bowl:
– 1 cup FLOUR (sugg: combo of whole wheat pastry and white unbleached)
– 1/2 cup fine ("minute") ROLLED OATS
– 1 tsp. BAKING POWDER
– 1/4 tsp. SALT
B) Blend until smooth:
– 1/2 cup unsweetened, unsalted PEANUT BUTTER
– scant 1/4 cup canola oil (or Earth Balance or butter)
Mix in:
– 1/4 cup UNSWEETENED APPLESAUCE
– 2 tsp. ORANGE ZEST (use organic orange)
Beat in, until light and fluffy:
– scant 3/4 cup SUGAR (brown or white)
– 1 slightly beaten EGG
(optional) Add:
– 1/4 to 1/3 cup semi-sweeetened chocolate chips, or 1/2 cup dark raisins
- Mix A into B until well blended. Batter should be moist.
- Grease baking pans or cookie sheet. (Or, instead of grease, use parchment paper.)
- Form batter into small balls and place on baking dishes. Press lightly with a fork.
- Bake until lightly brown. But don't overbake; cookies should be slightly soft, to touch. They will become more firm up when cooled.
- Allow to cool about 10 minutes before removing from pans.
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