The Chocolate Chip Sprinkle Cookie

Preheat oven to 350ºF.

In a small bowl, whisk together flours, baking soda, tartar and salt. In a separate bowl, beat butter and sugar together until creamy, then add applesauce, egg, egg yolk, vanilla and rum extract. Beat dry ingredients into wet until completely mixed. Stir in the chocolate chips and sprinkles.

Refrigerate for at least 1 hour. This is important since your dough will be sticky. Chilling it will make it easier to form into balls and will help it keep its form as it bakes.

Roll into balls (about 1 to 1 1/2 tablespoon in size) and place on greased cookie sheets. If you are having issues with the dough still being too sticky, dab a bit of water on your hands before rolling. Bake for approximately 7 minutes. Do not over-bake! Pull them out when they still look slightly underdone. They will continue to bake as they cool on the hot cookie sheet.

I got 19 cookies out of this batch at 105 calories a piece. Enjoy.