Last year, I started making my own "baking" applesauce, when I first started to play with gluten-free vegan baking in the form of muffins. Basically, I just chop up an apple with a little bit of water and let it soften up over medium heat, then puree it with an immersion blender. It works as good as the stuff you buy, and is better for me, since apples are abundant here, and applesauce I buy is usually left to spoil in the fridge before I can bottom it out.
So back to the cookies. Oat flour is a weird thing. It works really great in converting most of my baked good recipes, but when I've tried it in a non-chocolate cookies, the resulting texture is "light and airy." Not a horrible thing, but not what I want in my chocolate chip cookies. Can anyone shed insight into this phenomena?
This post is part of VeganMoFo 2010 - the Vegan Month of Food. Get more MoFo info by checking out VeganMoFo Headquarters Itn'l, where you can subscribe to a bunch of vegan blogs and ohh and ahh to your heart's content.