Pineapple Drop Cookies
1 cup + 4 tablespoon unsweetened applesauce
1 cup brown sugar
1 cup white sugar
2 teaspoon vanilla (or 1 teaspoon vanilla and 1 teaspoon almond extract)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
4 cup sifted Flour
1 can (about 1 1/2-2 C) crushed unsweetened pineapple (drain if there is a lot of juice, otherwise just leave it)
1 cup nuts (slivered almonds are particularly good)
Like most things I cook, the measurements on this aren't very precise (especially the pineapple and the baking powder). The batter should be fairly stiff and sticky, so if it falls right off the beaters, add a couple of tablespoons or so of flour, beat in in, and then check it. This is the high altitude version--if you are close to sea level, you might want to start out with only 2 teaspoons of baking powder and bake a test batch to make sure they rise enough before adding more. I also added dried cherries to about half of these, since I had them on hand and wanted to use them up. Delicious, if you like dried cherries!
Cream applesauce, vegan sugars, and vanilla. Combine dry ingredients and add alternatively with pineapple to applesauce mixture. Fold in nuts. Drop by spoonfuls onto lightly greased baking sheet. Bake at 375 for 12-15 minutes or until browning on the edges and no longer wet in the middle. You might want to take one out and tear it open to see if it is too doughy inside before you pronounce them done.