ChocolateApricot Cookies

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat

Cholesterol mg

Sodium mg

An easy way to grind sesame seeds and flax seeds is in a coffee grinder

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

DRY INGREDIENTS

cup dried apricots sliced

grams chocolate bittersweet dairyfree cut in

chunks

/ cups brown rice flour (or spelt flour)

cup millet flour (or spelt flour)

/ cup ground flax seed

(

about / cup when cut)

or / cup dairyfree chocolate chips)

(

/ cup sesame seeds ground

tablespoons Sucanat sugar

or granulated sugar)

/ teaspoon sea salt

WET INGREDIENTS

/ cup maple syrup

/ cup brown rice syrup

tablespoons safflower oil

teaspoons baking powder (double acting)

(

or walnut oil or canola oil)

tablespoons vegetable shortening nonhydrogenated

tablespoon vanilla extract

/ cup dried apricots

(

or unrefined coconut oil or walnut oil

or canola oil or safflower oil)

Preheat oven to degrees F ( degrees C)

Put parchment paper down on a baking sheet (if you don't have parchment paper you can oil your baking sheet)

Cookies can even stick a little to a nonstick baking sheet which messes up the cookies so I greatly prefer

parchment paper because it always makes for very easy removal

Combine dry ingredients in a large bowl Cut shortening (or oil) into flour mixture (using a fork and a knife) Add

about half of the sliced dried apricots and chocolate chunks to these dry ingredients Set aside the other half of

the apricots and chocolate for using as garnish on the cookies before they are baked

Blend wet ingredients in a blender or food processor until apricots are completely pureed

Add the wet mixture to the dry mixture and mix together It may seem a bit dry at first but once you get all the

ingredients integrated it will form a slightly sticky shapable dough (If other flours besides those being called for

are used additional flour may be needed to create a stiff enough dough The dough is too wet if you can not

form cookies with your hands)

Form balls of dough and place on the cookie sheet (or sheets) Garnish cookies by pressing the remaining apricots

and chocolate chunks into the tops of the cookies (I like to make half the cookies with apricot chunks in the top

and half with chocolate chunks in the top)

Bake for about minutes To prevent the bottoms of the cookies from burning you may like to place an extra

cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element When

the cookies are finished they will brown just slightly on the bottom When removing the cookies sheets from the

oven place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath

the sheet

After removing cookies from oven they will be quite soft This is partially due to the fact that the brown rice

syrup "melts" during baking Let the cookies sit on the cookie sheet for to minutes to allow them to cool and

firm up They will then be much easier to remove from the sheet If you wait too long before removing them

from the sheet (and your sheet does not have parchment paper on it) it will be more difficult to get them off

because the brown rice syrup will have hardened too much possibly causing the cookies to stick to the sheet

Cookies freeze very well

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Desserts of Vitality

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Desserts Of Vitality