Cranberry Applesauce Cookies

These simple trail mix-esque drop cookies were invented from a need for a quick cookie to bring to my grandmother, who seems to subsist mostly on orange juice, bananas, and packaged items from Trader Joe's.  She'll eat almost anything I make so I like to supply her with hearty granolas, bars and cookies.  I packed various seeds and nuts in these in order to sneak in some nutrients and protein for her, while still making her think she is enjoying dessert.

(Side note: Apparently when you're over 85 you get a little testy if your family tries to push veggies and healthy foods on you).  Basically, she does what she wants.  She loved these though, and they are a good cookie to "trick" people into enjoying dessert that's a little healthier and lighter than your average cookie.  The applesauce also lends a great fluffy chewy texture, and replaces most of the sugar.  Feel free to reduce or omit the sugar for a hearty little cookie--just be warned your granny may not approve.

Cranberry Applesauce Cookies

Ingredients:

1/4 cup + 2 tbsp coconut butter or other nondairy butter
1/3 cup coconut palm sugar
1/2 cup applesauce
1 tablespoon flax or chia mixed with 2 tablespoons water
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup coconut flour
1/2 cup oat flour
1/4 cup brown rice flour
1/4 teaspoon baking soda
1/2 cup cranberries (preferably apple juice-sweetened)
optional: 1/3 cup sunflower seeds
optional: 1/4 cup nondairy chocolate chips
1/3 cup walnuts or pumpkin seeds

Directions:
1.  Preheat oven to 325 and line or grease two cookies sheets.
2.  Cream nondairy "butter" with sugar and add in applesauce and flax/water mixture.
3.  Add in dry ingredients, stirring just until combined, and then fold in cranberries and seeds or nuts of your choice.
4.  Bake for 10-12 minutes and let cool on a wire rack.

Yields about 25-28 small to medium-sized cookies.