When Picky Palate genius, Jenny, posted this recipe, I knew that I had to have it. Of course, I knew I had to try to make it as guilt-free (or reduced-guilt) as possible first, so I could enjoy it. After several trials, I finally came up with a cookie that mimics the spirit of these bars without so much of the need to instantly hit the gym afterwards. And, as always, I just had to share them with you, so you could taste a bit of the joy too!
Malted Chocolate Chip Cookies
(makes 15 cookies)
4 Tbs. Earth Balance (or butter, softened)
¼ cup unsweetened applesauce
1/3 cup Splenda
¼ cup granulated sugar
1 Tbs. dark agave (or light agave, or honey)
1 egg white
1 tsp. vanilla extract
1 cup white whole wheat flour (or flour of your choice)
1/3 cup oat flour*
½ tsp. baking soda
½ tsp. salt
1/3 cup malted milk powder
3 Tbs. “Mallow Bits”**
¼ cup white chocolate chips
¼ cup mini semisweet chocolate chips
*If you can’t find oat flour, make your own! I put oats into my food processor or blender and pulse it until the oats are turned into a fine flour. Make more than you need and keep the extra in a well-sealed container, and use it for your next batch of cookies or brownies!
**This is a relatively new product, made by trusty Jet-Puffed. They are in the baking isle with the other marshmallows and come in a handy shaker. You’ll notice that they resemble the freeze-dried mallows that come in your Swiss Miss Marshmallow cocoa! They maintain mallow integrity in your cookies, versus liquefying like mini marshmallows do!
~Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone mats.
~In the bowl of your mixer, start creaming together the Earth Balance (or butter), applesauce, Splenda, brown sugar and agave until well combined. Add the egg white and vanilla and continue to beat until mixed. Then, with your mixer on a low speed, add your flours, baking soda, salt and malt powder. Once the dough comes together (it’s a pretty sticky dough), add the Mallow Bits and both kinds of chocolate chips, and mix until evenly distributed. Use a small cookie scoop to scoop dough, well spaced on the cookie sheets. Bake for 15-18 min, or until golden brown.
