Yield: 24 cookies
Ingredients
- 1 1/4 cups rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup + 1/3 cup roughly chopped dried apricots, separated
- 5 dates, soaked for at least 1 hour, seeds removed
- 1/4 cup coconut oil, melted (at room temp)
- 1/2 cup coconut sugar
- 1 tablespoon flaxmeal
- 1 teaspoon vanilla extract
- 2/3 cup vegan chocolate chips (optional)
dry ingredients
wet ingredients
add-ins
Instructions
- Mix your almond milk and apple cider vinegar together. Set aside for at least ten minutes.
- Preheat oven to 350. Line two baking sheet with parchment paper. Set aside.
- In a large bowl, combine and thoroughly mix the dry ingredients. Set aside.
- In a food processor, puree 1/4 cup dried apricots and the dates until smooth. Add the coconut oil, coconut sugar, almond milk mixture, flaxmeal, and vanilla extract and puree until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the 3/4 cup of dried apricots and chocolate chips (if using).
- Using a tablespoon, scoop heaping spoonfuls of dough, use your hands to form round balls, then place them on the prepared baking sheets, about 12 per sheet. Use the bottom of a measuring cup to lightly flatten each cookie.
- Bake in the oven for 10 minutes, or until lightly browned around the edges. Remove from oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool and serve. Enjoy!
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