Tangerine Breakfast Cookies

• 1 1/4 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/3 cup unsweetened applesauce
• 3 tablespoons honey or 3 tablespoons maple syrup
• 1/3 cup freshly squeezed tangerine juice
• 1/2 cup crushed raw walnuts
• 6 ounces semisweet vegan chocolate chips

1. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
2. Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
3. Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
4. Stir in the walnuts and chocolate chips.
5. Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
6. Preheat oven to 250 degrees F.
7. Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
8. Enjoy for breakfast, lunch, and/or dinner!

whole wheat pastry flour, baking powder, ground ginger, ground cinnamon, salt, unsweetened applesauce, honey, freshly squeezed tangerine juice, walnuts, chocolate chips

Taken from www.food.com/recipe/tangerine-breakfast-cookies-423617 (may not work)