I made these cookies for a recent party and TALK ABOUT A HIT! The original recipe comes from The No-Salt, Lowest -Sodium Baking Book by Don Gazzaniga, but I’ve altered it a bit to suit my own personal taste. Feel free to do the same!
Yields 5 dozen cookies.
SODIUM CONTENT: 4 mg per cookie
2 1/2 c. all-purpose flour
2 c. quick rolled oats
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
2 t. ground cinnamon
1/2 t. cornstarch
1/2 c. (1 stick) unsalted butter, softened
1 c. packed brown sugar
1/2 c. sugar
1/2 c. natural unsweetened applesauce
1 T. apple cider vinegar
1 t. pure vanilla extract
2 c. semisweet chocolate chips
1 c. seedless raisins
3/4 c. dried unsweetened coconut flakes
Preheat oven to 350 degrees. Get out two baking sheets, grease lightly and set aside.
Measure the flour, oats, baking powder, cinnamon and cornstarch into a large mixing bowl and whisk well to combine. In another mixing bowl, cream the butter with the sugars. Add the eggs, one at a time, and mix until smooth. Beat in the applesauce, vinegar and vanilla. Gradually add in the dry flour mixture, a little at a time, stirring until combined. Finally add the chocolate chips, raisins and coconut and mix well. Drop the dough by rounded teaspoonfuls onto a greased baking sheet. Place baking sheet on the middle rack in oven and bake 10 minutes. Remove sheet from oven. Gently remove cookies from baking sheet and place on a wire rack to cool fully. Repeat process with remaining dough. Store cookies in an airtight container.