COPA Cookies
These cookies are perfect with coffee or milk and are an excellent gift for friends and neighbors. They don't have any additional sugar other than honey and applesauce. Yet they are satisfyingly sweet. I named them Copa because of the main ingredients and they help me cope with an occasional attack of a sweet tooth.
Servings: 30 cookies
Equipment
- 2 Large cookie pans line with parchment paper
- 1 Large mixing bowl
- 1 Measuring cup
- Measuring spoons
Ingredients
- 1 1/2 sticks Unsalted Butter
- 2/3 cup All-Purpose Flour
- 2/3 cup Almond Flour
- 1 cup Quick or instant Oatmeal
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Baking Soda
- 1/4 tsp salt
- 2 ounces Apple Butter
- 4 ounces unsweetened or original Applesauce
- 2 Tbsp Raw Orange Blossom Honey
- 1 1/2 tsp Vanilla
- 2 Tbsp Almond Milk or Coconut Milk
- 1/2 cup Pecans Chopped If you don't have pecans on hand you can substitue 1/4 cup of pecan flour.
- 1 cup Nestles Milk Chocololate Chips I use Nestles because it is 100% chocolate. The Ghirardelli is only 60% chocolate.
Instructions
- Preheat the oven to 350 degrees Fahrenhiet
- Mix together in a large bowl - melted butter, almond milk, vanilla, apple butter, apple sauce, honey
- Stir in the spices - cinnamon, nutmeg, salt, baking soda
- Add the Oatmeal and Stir
- Let the oatmeal sit for 3 minutes before adding the rest of the ingredients as it will absorb the flavors
- Add in the All-purpose flour and the Almond Flour and mix well
- Add in the Pecans and the Chocolate Chips and stir to combine
- On a parchment lined cookie pan drop the dough using a teaspoon. You want it to be a heaping teaspoon size
- Bake in the oven for 12 to 16 minutes until the bottom is golden brown.
- Let the cookies rest on the pan for approximately 10 minutes before removing from the pan