When I was little, my Mom often made Applesauce Cookies from the 1960’s version of the Red Plaid cookbook. This came very close to my memories. However, unlike the cookies of my childhood, these have hemp seeds instead of chopped walnuts. Our youngest has severe food allergies, but I have found I love the buttery taste of hemp seeds much more than nuts. In the past months he was cleared for his egg allergy. The allergist doctor asked us to start feeding him eggs, in his meals. He can’t touch raw eggs, however cooked into meals is good for him, as it builds up tolerance. Most any favorite egg substitute will work, if you need it.
Applesauce Hemp Cookies
- ¾ cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 cup unsweetened applesauce
- 2½ cups all-purpose flour
- ¾ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup golden raisins
- 1 cup hulled hemp seed (hemp hearts)
Preheat oven to 350°.
In a stand mixer, beat shortening and brown sugar till smooth. Add in egg, beat in, then add in applesauce.
Mix in a bowl the flour, cinnamon, baking soda, salt, nutmeg, and cloves. Add in and beat on low till smooth.
Add in raisins and hemp, beat until mixed.
Drop heaping Tablespoons on cookie sheets. Bake for 12 to 15 minutes, till golden on top.
Let cool a bit, transfer to a cooling rack. Store tightly sealed (the cookies freeze well also).
Makes about 2½ dozen cookies.