Ingredients:

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 cup rolled oats (quick or instant)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup dark chocolate chips (60% cacao minimum)

Instructions:

  1. Preheat oven to 350°F (175°C). Whisk together the whole wheat pastry flour, oats, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter, applesauce, and maple syrup until light and creamy (about 2 minutes).
  3. Beat in the egg until just combined, scraping down the sides of the bowl. Mix in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed just until no streaks of flour remain. Do not overmix.
  5. Gently fold in the dark chocolate chips using a spatula.
  6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to prevent excessive spreading.
  7. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving 2 inches between mounds.
  8. Bake for 10–12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.