10 years ago

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

GG By: Gemma Gonzalez

Author Bio

I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves... Read More

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Chocolate Cookies With Apricot, Pistachios, and Chocolate Chips

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

Dairy Free

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

Ingredients You Need for Chocolate Cookies With Apricot, Pistachio, and Chocolate Chunks [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

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How to Prepare Chocolate Cookies With Apricot, Pistachio, and Chocolate Chunks [Vegan]

Preheat oven to 325 ºF and line two baking sheets with parchment paper.
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.
Sift in flours, cocoa powder, baking soda and salt and mix with a wooden spatula until a sticky dough forms.
Fold in the chocolate chips, pistachios and apricots.
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.
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.

Notes

Store in an airtight container at room temperature.

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