Kristen Bell’s Everything Cookies
Gluten-free cookies with an interesting blend of flavors.
Servings 16
Ingredients
- 4 tablespoons unsalted butter, softened (56 grams)
- ¼ cup unsweetened applesauce (56 grams)
- ½ cup light brown sugar (100 grams)
- ¼ cup agave nectar (70 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon Original recipe used 1 ¼ teaspoons
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vinegar
- 1 large egg
- ½ teaspoon baking soda
- ¾ cup gluten-free flour, Bob's 1-1 I used Bob's Red Mill
- 1 ½ cups rolled oats
- ⅔ cup semisweet chocolate chips
- ⅔ cup butterscotch chips
- ½ cup walnuts, coarsely chopped
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Put the softened butter, applesauce, sugar, agave, vanilla, egg, cinnamon, nutmeg, and salt in a mixing bowl and beat with an electric mixer (or by hand) until blended.
- Add the baking soda and stir well, the stir in the flour. Once flour is blended in, stir in the oats and the chips. Let the batter stand for about 10 minutes so that the oats absorb some moisture.
- Preheat the oven to 350 degrees F. Have ready two baking sheets lined with parchment paper.
- Using a large cookie scoop (medium okay too), scoop dough onto the pan. A large scoop should give you at least 12 cookies, while a medium scoop will make about 24.
- Bake the cookies one sheet at a time for 12 to 14 minutes (large might take longer, especially if the dough is cold) or until they appear done. Let cool completely.
