2 2/3 cup all purpose flour (can use whole wheat pastry flour)

1 cup blanched almond flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup sourdough starter (discard or unfed starter is fine)

1/4 cup avocado oil or any neutral oil

1/2 cup applesauce

1 2/3 cup + 2tbsp sugar

1 tbsp molasses (optional)

1 tbsp pure vanilla extract

2 1/8 cup vegan semisweet chocolate chips

1. Preheat the oven to 350 degrees Fahrenheit. Place a rack in the middle of the oven.

2. Whisk together the flour, almond flour if using, baking soda, baking powder, sugar and salt in a large bowl.

3. Add the wet ingredients to the dry and mix with a wooden spoon or spatula until there is no visible dry flour, but do not over-mix.

4. Cover the bowl and refrigerate for 15 minutes up to a day. This will help the batter firm up a bit as well.

5. Using a scoop or Spoon or even your fingers, scoop out 1 1/2-inch wide mounds of the cookie dough on a parchment or silpat lined baking sheet. Give at least two inches between each cookie since they will spread.

6. Bake the cookies in batches if necessary, for 16 minutes at a time, or until the bottoms are lightly golden-brown. Let the cookies stand on the baking sheet on a rack for at least 20 minutes before using a thin spatula to slide them off the baking sheet and onto the rack to cool further. The cookies will firm up as they cool.

Note: I like these with the sugar reduced to half of what's recommended