¼cupunsweetened applesauce or 1 large eggfor non-vegan choice
½cupvegan buttersoftened at room temperature
3ozunsweetened baking chocolate barschopped into chunks
Preheat oven to 350 °F. Line a baking sheet with an oven-safe baking mat or parchment paper. Set aside.
In a food processor, blend the dates until it forms a big ball. Add the flour, cocoa powder, baking powder, baking soda, and stevia. Blend until it forms loose crumbs.
Transfer the loose crumbs into a large mixing bowl. Stir in with softened butter and applesauce until just incorporated. Mix in pistachios and chopped chocolate chunks. Use a spoon to form tablespoon sized balls of cookie dough. Place balls on prepared baking sheet and flatten the balls with clean palm. Set the cookies approximately 1 inch apart.
Bake cookies for 14 minutes. Let cookies rest on baking sheet for 2 minutes before transferring them onto a wire cooling rack. Cool completely. Sprinkle sea salt on top if desired. Store in an airtight container for up to 5 days.
See homemade all-purpose gluten-free flour here: http://lightorangebean.com/diy-purpose-gluten-free-flour-grains/
Chocolate Chip Cookies with Pistachios and Sea Salt https://lightorangebean.com/chocolate-chip-cookies-pistachios-sea-salt/