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Chocolate Cookies With Apricot, Pistachio, and Chocolate Chunks [Vegan]

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These fruity, nutty, chocolatey cookies will disappear in the blink of an eye!

Chocolate Cookies With Apricot, Pistachio, and Chocolate Chunks [Vegan]

This Recipe is :

Dairy Free Vegan


  • 1/4 cup non-dairy milk
  • 1 tablespoon flaxmeal
  • 1/2 cup sunflower oil
  • 3/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole spelt flour
  • 1/2 cup unsweetened pure cocoa powder
  • 3/4 teaspoon baking soda
  • A small pinch of Himalayan pink salt
  • 1/4 cup vegan chocolate chips
  • 1/2 cup unsalted raw pistachios
  • 5 dried apricots, chopped


  1. Preheat oven to 325 ºF and line two baking sheets with parchment paper.
  2. In a large mixing bowl, mix together non-dairy milk, flaxmeal, oil, maple syrup and vanilla. Whisk vigorously for a couple of minutes until the ingredients are well combined.
  3. Sift in flours, cocoa powder, baking soda and salt and mix with a wooden spatula until a sticky dough forms.
  4. Fold in the chocolate chips, pistachios and apricots.
  5. For each cookie, scoop out 1 rounded tablespoon of dough and drop it onto the lined baking sheets. Remember to leave enough space between them because they will spread a bit.
  6. Bake for 12-15 minutes, until tender in the center but firm around the edges. Let the cookies cool on baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.


Store in an airtight container at room temperature.





Always sweet, sometimes chocolatey desserts and breakfasts inspired by the classics. I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves health, fitness and all homemade things. I'm the multitasker girl behind Cinnamon Girl, my dessert blog that allows me to put together two of my most favorite things: photography and good food.



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