Oatmeal and Apricot Cookies
Rated 5 stars by 2 users
This recipe makes a great base for vegan cookies. The secret to getting them soft and chewy? Apple cider vinegar. When it's mixed with nut milk and baking powder you get a truly magical texture.
1 cup spelt flour or all-purpose gluten-free flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
2 tbsp PRANA organic coconut oil or vegetable oil
1/4 cup PRANA organic fair trade cane sugar
1 banana, mashed
1/2 tbsp apple cider vinegar
1 cup oatmeal
3 tbsp almond milk
1/2 cup PRANA organic pitted apricots, chopped
1/2 cup PRANA organic raw European pumpkin seeds
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, baking soda and salt.
In a separate bowl, mix coconut oil, sugar, mashed banana, apple cider vinegar and almond milk.
Combine the liquid ingredients with the dry ingredients and add the oatmeal, apricot pieces and pumpkin seeds. Mix well.
Form balls of dough with a tablespoon or an ice cream scoop and place balls on the prepared baking sheet.
Place baking sheet in the freezer for 30 minutes before baking.
Place in preheated oven and bake for 10 to 12 minutes (cookies will still be soft once baked). Remove from oven and let cool on a rack.
Store in an airtight container to keep them soft and chewy.