Preheat oven to 350 degrees.
In a large mixing bowl or stand mixer combine:
- 2 eggs
- 2 cups brown sugar
- 1 1/4 cup double-strength coffee
- 3/4 cup applesauce
- 1/4 cup canola oil
- 3/4 cups chopped nuts (we use walnuts)
- 3 cups gluten-free flour mix
- 1 cup chocolate chips (optional)
- 1 tsp salt
- 1 tsp baking soda
Cook for about 30 minutes. The result will be a lot like a flat cake.
There is no need to transfer it to a cooling rack. (We often keep the finished cookie on the counter in the jelly roll pan as we eat it throughout the week. If you do this, be careful of the Silpat when cutting pieces.)
After the cookie cools, frost it with Gwyn's Frosting.
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