My recent pumpkin spice cookies were such a success that my boyfriend has been begging me to make some more ever since. So this morning I decided to twist the recipe a little (well, a lot lol) – I switched the pumpkin purée for applesauce, the milk chocolate for white chocolate chips and tossed in some leftover raspberries – and the result was perfect! Soft, buttery and flavourful. So soft, in fact, that they’re almost too soft to be gluten free!
After consulting my personal food taster and critique (boyfriend :D), his report is that they’re even better than the pumpkin ones. He went as far as saying that they’re the best cookies I’ve ever made so I guess that’s good news! Or bad… if you take the following conversation that ensued into consideration:
Boyfriend: So… how easy would you say these cookies are to make?
Me: They’re ridiculously easy.
Boyfriend: So… technically speaking… does that mean you could easily make cookies all the time from now on?
Me: I guess, and I could make all kinds of different flavours! *gets super excited at the idea*
Boyfriend: No, no. Just make these ones.
Boyfriend: Over and over again.
- 6 Tbsp applesauce
- 1/2 cup unsalted butter
- 1/2 Tbsp vanilla extract
- 1/4 cup brown sugar (I used dark muscovado)
- 1/2 cup granulated sugar
- 2 + 1/4 cups gluten free self-raising flour (I used Doves Farm)
- 1/2 cup white chocolate chips
- 3/4 cup fresh raspberries
Yields 18 medium size cookies.
- With a whisk or fork, mix the butter (first softened up in the microwave briefly), brown and granulated sugar together in a bowl until there are no lumps left. Add the applesauce and vanilla extract
- Add the flour and mix well.
- Add the chocolate chips and mix until evenly distributed.
- Stir in the raspberries, mashing them up slightly in the process.
- Cover the dough with cling film and refrigerate for at least 30 minutes. This makes the dough more solid, easier to handle when moulding the cookies and it also helps them keep their shape (the firmer the cookie dough is, the less they will spread while cooking).
- Preheat the oven to 180C (about 350F) and line a baking sheet or two with parchment paper.
- Take the cookie dough out of the fridge and start making the cookies. Roll the dough into balls with your hands, using about a spoonful for each cookies, and press to flatten them onto the baking tray, moulding them into a cookie shape. These spread a little so leave a bit of space in between each cookie.
- Cook for 10 to 12 minutes.
- Take them out of the oven and let them cool down on the baking tray.
- Decorate with extra chocolate chips by pressing them on top of each cookie (optional).