These dried apricot cookies are a flavorful, chewy cookie with crisp edges. Every chew is loaded with chopped dried apricots and coconut flakes.
Regardless that chocolate chip cookies get all of the love, I’m an enormous fan of blending in different enjoyable substances to change issues up. These coconut apricot cookies are a flavorful, chewy cookie with crisp edges. Every chew of those chewy cookies is loaded with chopped dried apricots and coconut flakes. You’ll wish to make these scrumptious vegan cookies on repeat.
After all, if dried apricot isn’t your factor – you may simply swap it out for one more dried fruit that you just desire! I believe that dried blueberries or cranberries would even be scrumptious on this recipe. If you’re in search of one other easy recipe that makes use of dried apricots, you’ll love these apricot power bites.
Substances You’ll Want
- Complete Wheat Flour: provides just a bit extra of a nuttier taste to those cookies. You should utilize all function flour or a mixture of half all function flour and half complete wheat flour for these cookies.
- Vegan Butter: my favourite butter for cookie recipes is Miyokos butter. It has one of the best taste and works very well in recipes like this one.
- White Sugar and Brown Sugar: you’ll use a bit extra brown sugar in these cookies so that they keep on the chewy facet after baking.
- Vanilla Extract: vanilla pairs very well with the apricot and coconut in these cookies. For a enjoyable variation, you should use almond extract as a substitute of vanilla. It’s so good!
- Dried Apricots: a chewy, flavorful addition to those scrumptious cookies. You might use different dried fruit if you wish to change issues up – dried cranberries or raisins would additionally work properly.
- Coconut Flakes: a yummy pairing with apricot. I like the feel of coconut flakes, however you should use unsweetened shredded coconut as properly.
How one can Make Dried Apricot Cookies
STEP 1: Preheat your oven to 350 levels Fahrenheit and line a baking sheet with a Silpat mat. (You can even bake the cookies straight on the pan should you don’t have a mat.)
STEP 2: Add the butter, brown sugar, and granulated sugar to a big bowl and blend till fluffy with an electrical mixer on medium pace. Add the milk and vanilla. Combine a pair occasions.
STEP 3: Add the dry substances (flour, baking soda, and salt) to a small mixing bowl and whisk to mix. Use an electrical mixer so as to add to the butter combination. Combine till dough types.
STEP 4: Stir within the dry apricot (chopped into small items) and coconut flakes. Use a tablespoon to scoop dough onto your baking sheet. Bake for 10-12 minutes or till golden brown. Enable to chill a few minutes on the baking sheet earlier than transferring to a wire cooling rack to chill to room temperature. Retailer in an hermetic container.
Recipe Notes:
- Be sure to scoop the flour into your measuring cup with a spoon after which stage it. In case you scoop the measuring cup into your flour, you may compact the flour leading to a dry cookie.
- If cookies are spreading an excessive amount of, attempt chilling the dough within the fridge in between batches or enable to sit back in a single day earlier than baking.
- I like so as to add a bit little bit of ending salt to the highest of my cookies after baking – however that is completely non-compulsory!
- Make oatmeal apricot cookies: When stirring to collect the dry substances, add 1/2 cup of quaint oats to make this recipe right into a chewy oatmeal cookie with dried apricot.
Make Forward and Storage
Retailer these cookies in an hermetic container for as much as 5 days. Baked cookies can be frozen for as much as 30 days. Cookie dough might be saved within the fridge and baked the following day. Scoop cookie dough into balls earlier than chilling.
Extra Vegan Cookie Recipes
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Coconut Apricot Cookies
These coconut apricot cookies are a flavorful, chewy cookie with crisp edges. Every chew is loaded with chopped dried apricots and coconut flakes.
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Directions
Preheat oven to 350 levels Fahrenheit. Line a baking sheet with parchment paper or a Silpat mat.
Add butter, brown sugar, and white sugar to a standing mixer. Combine till fluffy. Add the vanilla and soy milk.
In a small mixing bowl, mix the flour, baking soda and salt. Whisk to mix.
Activate stand mixer to low pace. Add 1/2 of the flour combine. Enable to stir properly after which add the second half and stir once more till mixed.
Take off mixer and stir within the dried apricot and coconut. Drop by rounded tablespoon full onto a baking sheet.
Bake for 10-12 minutes or till golden brown. Enable to chill on pan for not less than 5 minutes earlier than transferring to a wire rack to chill fully.
Notes
Make oatmeal apricot cookies: When stirring to collect the dry substances, add 1/2 cup of old style rolled oats to make this recipe right into a chewy oatmeal cookie with dried apricot.
Vitamin
Serving: 1cookie | Energy: 165kcal | Carbohydrates: 21g | Protein: 2g | Fats: 9g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 2g | Trans Fats: 1g | Sodium: 93mg | Potassium: 94mg | Fiber: 2g | Sugar: 13g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
