16 oz sugar cookie dough (see recipe below)
3 bags of Supernola Banana Nut Crunch
Sugar cookie dough:
· 3/4 cup organic vegetables shortening
· ¼ cup unsweetened applesauce
· 1/3 cup sugar
· 1/2 tsp vanilla
· 1 Tbsp lemon juice
· 1.5 cups all-purpose flour (for gluten-free I like the pure pantry brand)
· 1/2 tsp salt
· 1/4 tsp baking powder (if using gluten free flour and it includes baking powder, you can try omitting this. Although sometimes I find the additional baking powder is fine)
Preheat the oven to 325 degrees.
Crush up the clusters of Supernola into tiny pieces and set to the side.
For the dough, mix together the flour, salt, and baking powder. With a mixer, beat the palm oil and applesauce with the sugar until fluffy. Add vanilla and 1 tablespoon of the lemon juice. Stir in the dry ingredients until a cohesive dough starts to form. If it is too crumbly, add another tablespoon of lemon juice.
At this point you can chill the dough for an hour to make it easier to work with, but you don’t have to. Line an insulated cookie sheet with parchment paper and spray lightly with baking spray. Take a small amount of dough, about the size of a tennis ball and roll it into a ball. Roll dough ball into crushed up Supernola to coat all over the ball. Set on baking sheet at least 1" apart from each other.
Bake for 20-25 minutes, until just barely starting to brown. Allow baked cookies to chill thoroughly on wire racks. Makes about a dozen large cookies.