Ingrid Hoffman'S Chocolate Oatmeal Cookies

• 1/2 cup unsweetened applesauce
• 1/2 cup organic evaporated cane juice crystals
• 1 large egg
• 1 tsp vanilla
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 cup whole wheat flour
• 1 1/2 cup rolled oats
• 1/2 tsp baking powder and soda
• 1/2 tsp salt
• 1 tablespoon cinnamon
• 1/2 cup dark chocolate chips, semi sweet

1. 1. Preheat oven 350
2. 2. In a mixer, add applesauce and cane juice crystals, and mix until creamy. Add egg, vanilla, honey and olive oil and mix well
3. 3. In a bowl, mix together the whole wheat flour, rolled oats, baking powder and soda, salt, and cinnamon. Slowly add the oat mixture to the applesauce mixture and mix just until combined. Add the dark chocolate chips and mix.
4. 4. Using a regular teaspoon, drop teaspoons of cookie dough onto parchment-lined baking sheets, leaving at least 2 in. between cookies. Bake until crispy around edges, about 12-15 minutes. Let cool on wire rack and store in air tight container.

unsweetened applesauce, cane juice crystals, egg, vanilla, honey, olive oil, whole wheat flour, rolled oats, baking powder, salt, cinnamon, chocolate chips

Taken from www.epicurious.com/recipes/member/views/ingrid-hoffmans-chocolate-oatmeal-cookies-50062727 (may not work)