📖 Instructions

1. Preheat your oven to 350°F (175°C). Don't skip this step! A properly preheated oven is key to perfectly baked cookies.
2. In a large mixing bowl, cream together your dairy-free butter and sugar until light and fluffy. Use a stand or hand mixer if you have one--it makes the process a whole lot easier (and less of a workout for your arms!). If you're doing this by hand... well, good luck! You'll get there eventually.
3. Add your applesauce and vanilla extract to the creamed butter and sugar. Beat until combined. This step is pretty quick and straightforward, so let’s go!
4. In a separate bowl, whisk together the almond flour, baking soda, and salt. Don't forget this step, otherwise... you might end up with something very different!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing leads to tough cookies, and nobody wants that. Trust me, I know from experience...Once,
6. Stir in your chocolate chips (or other mix-ins!) gently. Now, this part is pretty fun. My daughter always likes to help me mix in the chocolate chips. It's a great way to spend some time together.
7. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Leave some space between the cookies; they'll spread a bit while baking. This is especially important when it comes to making perfectly sized cookies.
8. Bake for 12-15 minutes, or until the edges are lightly golden brown. Start checking them around the 12-minute mark. You know how oven temperatures can vary, right? It’s always better to be safe than sorry, or end up with burnt cookies.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from getting soggy. Patience is a virtue here!