Second time was the charm for these low-sugar tea cookies.
I made the first batch in an attempt to find a dessert recipe for the staff at Lee Financial Group Hawaii, who’d asked for some sweets without processed or artificial sugar.
I tried a cookie that used applesauce and diced apples as the only sweetener. It baked up nicely, with a tender texture like a muffin. But the taste was disappointing. Honestly, it could have used some sugar, a losing proposition.
Although ready to chuck the recipe, I passed the cookies around the office anyway, figuring that hungry people will eat anything and — surprise! — quite a few tasters enjoyed the delicate flavor. The fact that it wasn’t very sweet was viewed as a plus.
So I tried again, this time adding some diced dried apricots as well, to boost the sweetness for my own sake and to give the cookies a little more substance.
Result: This is an adult cookie, something that would be nice with a cup of coffee or tea. I could see it as a breakfast item, or served with afternoon tea, if you do that sort of thing.
The base is a dough of flour and oats, with a boost of cinnamon. To this you add 1-1/2 cups of mix-ins that appeal to you: chopped fresh fruit, berries, dried fruit and/or chopped nuts. Mix and match to get that 1-1/2 cup total.
And here’s a trick: If you’re open to a slight breaking of the rules, dust the finished cookies with powdered sugar for just a hint more sweetness.
APPLESAUCE TEA COOKIES
By Betty Shimabukuro
- 1 cup applesauce
- 2 eggs
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1-1/2 cups total mix-ins: Diced fruit, berries, raisins or other dried fruit, chopped nuts
Heat oven to 375 degrees. Lightly grease cookie sheet or line with baking parchment.
In a mixing bowl, whisk together applesauce, eggs, butter and vanilla until smooth.
In a separate bowl, combine flour, oats, baking soda, salt and cinnamon. Gradually add to applesauce mixture, until incorporated.
Fold in mix-ins. Drop dough onto prepared cookie sheet, about 2 tablespoons per cookie. Bake 8-12 minutes (cookies won’t brown much). Makes about 2 dozen.
Nutritional information unavailable.
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