Another Day, Another Batch of Cookies into the Jar

This evening, after a dinner of homemade vegetable soup made with vegetable broth, half of a head of white cabbage, mashed butternut squash, and onion, I decided to bake a batch of cookies.  Seeing what I had in the pantry, I came up with this cookie:

Soft Cocoa-Cherry Cookies

1 ½ c.	whole wheat flour (approx.)
1 c.	yellow corn meal (approx.)
2 T.	flaxseed meal
2 large	eggs, beaten
½ c. each	butter, melted, and brown sugar
¾ c.	applesauce, unsweetened
1 T.	cinnamon
½ c.	unsweetened cocoa (powder)
2 t.	baking powder
½ c.	coconut powder (coarser than flour;  found in Asian-Indian grocery stores)
¾ t.	salt

Preheat oven to 350º F.

Measure the flour, corn meal, baking powder, flaxseed meal, cocoa, cinnamon, and salt into a bowl. In another bowl, combine applesauce and butter, stirring until the butter cools a bit and mixes with the applesauce. Add eggs and beat together thoroughly. Mix in sugar, breaking up any lumps.  Add coconut powder to the wet ingredients and mis thoroughly, allowing the coconut to absorb some of the moisture from the other ingredients before adding the dry ingredients.  Add dry ingredients in three turns, mixing well with each addition.

Scoop in one tablespoon measures onto a silicone-lined baking sheet. You can pack them in pretty closely to one another, as they do not really spread.

Bake for 10 minutes.

Allow to cool, on the sheet, for one minute, then remove to a cooling rack to finish cooling. Store in an airtight container.

Kat and I ate several as they baked.  I counted about sixty cookies after snacking...