I baked cookies all day – cookies filled with gluten and sugar. Needless to say it took every ounce of self restraint to not lick the paddle attachment before it went in the sink, to not taste the 1st cookie out of the oven, to not eat a 2nd cookie 15 minutes later, then to not eat some icing.. and last, to not eat a finished pretty snowflake cookie.
I’ll be honest, I cheated.. I ate the teeny tiny corner of a broken cookie and found myself licking the icing off my finer. but that was it, I swear. By the evening I was tired and hungry and damn it I wanted something sweet too!
So I made these
They were good, like really really good. You couldn’t tell they were gluten free or made with raw sugar and coconut sugar. And there I found myself using self restraint to not eat the whole plate, ok I’m kidding.. not the whole plate, just maybe 3? 3 big pieces? .. I was a good girl, I ate 1. I swear!
The recipe can be made with white sugar and normal flour using the same quantities.
Preheat oven to 350 degrees
1/4 cup butter
1/4 cup unsweetened apple sauce
1/4 cup coconut sugar
1/4 cup cane sugar
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/2 gluten free all purpose flour*
In a medium saucepan melt the butter and applesauce. When the butter is melted remove from heat and stir in the eggs, cocoa powder and vanilla. Add the remaining ingredients and mix with en electric mixer for approx. 1 minute, until well combined.
Pour into a greased 8X8 glass baking dish and bake at 350 for 20-25 minutes.
* I purchased a new all purpose flour from Cuisine Soleil and this was my 1st test with it. So far I’m very very impressed. I’ll be making my banana cake with it and then post my review. My banana cake is a staple in our house and has been used to test all gluten free flour mixes that pass through our house. So far the last 2 flour mixes have failed the test, fingers crossed for this one!