Apricot Almond Flax Cookies

Too few ratings

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 👌
28
min.
Preparation
22
min.
Baking
0
min.
Resting

Ingredients

Pieces:-25+
2 tbsp flaxseeds (ground)
6 tbsp water
50 g sugar
50 g oil
15 g sesame oil
2 tbsp milk
1 tbsp full-fat plain yogurt
2 tbsp chopped almonds
75 g dried apricots
½ tsp salt
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
120 g rolled oats
120 g flour
40 g white chocolate, chopped
Metric
Imperial

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.
    • 2 tbsp flaxseeds (ground)
    • 6 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.
    • 50 g sugar
    • 50 g oil
    • 15 g sesame oil
    • 2 tbsp milk
    • 1 tbsp full-fat plain yogurt
    • 2 tbsp chopped almonds
    • 75 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.
    • ½ tsp salt
    • ¼ tsp ground cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground nutmeg
    • 120 g rolled oats
    • 120 g flour
    • 40 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.

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