Apricot Almond Flax Cookies

Apricot Almond Flax Cookies

Based on 0 ratings
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Niloufar Doroud

Community member

"Replacing egg with flaxseed gives the aroma of almond, apricot and flaxseed a vivid shine. Plus when no egg yolk is used, less spices are needed, and of course less guilt for us when snacking on them...!"

Difficulty

Easy 👌

Preparation

28 min

Baking

22 min

Resting

0 min

Ingredients

2Servings
tbsp
flaxseeds (ground)
½ tbsp
water
4 g
sugar
4 g
oil
g
sesame oil
tbsp
milk
tbsp
full-fat plain yogurt
tbsp
chopped almonds
6 g
dried apricots
tsp
salt
tsp
ground cinnamon
tsp
ground ginger
tsp
ground nutmeg
9⅝ g
rolled oats
9⅝ g
flour
g
white chocolate, chopped

Utensils

baking sheet, parchment paper, bowl, wire rack

  • Step 1/6

    Heat the oven to 180 C. Prepare a large enough baking sheet lined with a parchment paper for about 25 small cookies. In a mixing bowl, add the ground flaxseed and water, mix and let stand for a few minutes.
    • tbsp flaxseeds (ground)
    • ½ tbsp water
    • baking sheet
    • parchment paper
    • bowl

    Heat the oven to 180 C. Prepare a large enough baking sheet lined with a parchment paper for about 25 small cookies. In a mixing bowl, add the ground flaxseed and water, mix and let stand for a few minutes.

  • Step 2/6

    Add in the sugar, both oils, milk and yogurt. Mix until well combined. Finely chop the apricots and add them with the almond to the bowl.
    • 4 g sugar
    • 4 g oil
    • g sesame oil
    • tbsp milk
    • tbsp full-fat plain yogurt
    • tbsp chopped almonds
    • 6 g dried apricots

    Add in the sugar, both oils, milk and yogurt. Mix until well combined. Finely chop the apricots and add them with the almond to the bowl.

  • Step 3/6

    Add in the salt, spices, the rolled oats and flour. Mix well, then fold in the chopped chocolate.
    • tsp salt
    • tsp ground cinnamon
    • tsp ground ginger
    • tsp ground nutmeg
    • 9⅝ g rolled oats
    • 9⅝ g flour
    • g white chocolate, chopped

    Add in the salt, spices, the rolled oats and flour. Mix well, then fold in the chopped chocolate.

  • Step 4/6

    Using 2 tablespoon and your hands, scoop the dough into 25 small cookies; having one or two cookies more or less depends on the way you measure and shape them.

    Using 2 tablespoon and your hands, scoop the dough into 25 small cookies; having one or two cookies more or less depends on the way you measure and shape them.

  • Step 5/6

    Carefully and tenderly flatten the cookies a bit. Bake them for about 18-22 min. until firm and nicely golden.

    Carefully and tenderly flatten the cookies a bit. Bake them for about 18-22 min. until firm and nicely golden.

  • Step 6/6

    Remove from the oven and let cool on a rack. Enjoy them as an snack, dessert or breakfast. Keep the remaining in an airtight container to prevent drying out.
    • wire rack

    Remove from the oven and let cool on a rack. Enjoy them as an snack, dessert or breakfast. Keep the remaining in an airtight container to prevent drying out.

  • Enjoy your meal!

    Apricot Almond Flax Cookies

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