I never tell anyone before they try my food that it’s vegan and gluten-free, because…well…they probably would not even try it. Why? I have no idea because all I am going to give them is plants whipped up into something fabulous. How can that be gross?

I wanted to make my kids something really special for putting up with me for three solid months and being truly good about helping me around the house and garden during that time. So, I perfected my chocolate chip cookie recipe and had a warm batch waiting for them when they came home from their first day of school.

I know these cookies will surprise you–moist but firm on the inside with a slight crunch on the outside…mmmmmmm. I included a photo of an unsuspecting friend enjoying a bite (She even gave them two thumbs up the next day at school–oh, yeah!). Also, I received word tonight from my neighbor who’s husband dug into a few before he knew I made them (again…plants…YUCK???), and I’m happy to report that he LOVED them!

Oh, by the way, feel free to sample the dough while in process, you know for “poison detection reasons for the sake of the family”…no eggy salmonella here:) Happy baking y’all!!!

3/4 C Butter substitute (Softened)

3/4 C Peanut Butter (Crunchy, Organic)

1 1/2 C Sugar (Raw, Organic)

3/4 C Applesauce (Organic)

2 t Vanilla (Organic)

2 1/2 C Flour (Gluten-Free, Unsifted)

1 t Baking Soda

1 t Salt (Celtic Sea Salt)

1 12 oz. Bag Tropical Source Chocolate Chips

Preheat oven to 350*. Cream together butter substitute, peanut butter, sugar, applesauce and vanilla in electric mixer fitted with a flat beater. Add flour, baking soda and salt slowly. Scraping bottom and sides of bowl until blended throughly. Add chips last. Do not overwork dough. Drop by tablespoonful on ungreased cookie sheet. Bake 10-15 minutes at 350*.

**Dough will not taste as yummy as the cookies…strange but true.