Apricot Almond Flax Cookies
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
Baking
Resting
Ingredients
Utensils
baking sheet, parchment paper, bowl, wire rack
Step 1/6
- â…› 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
- 4 g sugar
- 4 g oil
- 1ÂĽ g sesame oil
- â…› tbsp milk
- â…› tbsp full-fat plain yogurt
- â…› 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
- â…› tsp salt
- â…› tsp ground cinnamon
- â…› tsp ground ginger
- â…› tsp ground nutmeg
- 9â…ť g rolled oats
- 9â…ť g flour
- 3ÂĽ 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.
Step 5/6
Carefully and tenderly flatten the cookies a bit. Bake them for about 18-22 min. until firm and nicely golden.
Step 6/6
- 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!