Moist squidgy creamy Apricot and toasted Hazelnut Cookies with blackstrap molasses, muscovado sugar, almonds, millet and oats.
Lounge with a nice cuppa. And, relish.
This dish will eliminate any belief that vegan food can’t be super yummy.
- When the kiddies are being boisterous and getting them excited in joining in the fun of making cookie dough will have them yapping as they bite into these little treats
- When you’ve got the old biddies over for afternoon tea and a natter and some cookies that’ll have them spilling the beans is much needed
- When you fancy having a lazy brekkie treat before you have a thousand and one errands to start your day
Apricot and Hazelnut Cookies was inspired when playing around in the kitchen with friends visiting from afar and creating a little treat for a picnic and busy day ahead with activities.
I even made a dinky present – ideal for someone you may be dating! Apricots are an excellent source of Vitamin A and carotene.
Apricot and Hazelnut Cookies are vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 50g almonds, blanched
- 80g millet
- 30g flaxseeds
- 30g oats
- 50g applesauce
- 60g coconut oil
- 30g olive oil
- 1tbs blackstrap molasses
- 85g muscovado sugar
- 1tsp aluminium free baking powder
- 1/2tsp guar gum
- Pinch of salt
- 50g apricots, dried, chopped
- 50g hazelnuts, chopped and toasted
- Soak and cover the sour cherries in filtered water and set to one side.
- In a high-speed blender, grind the almonds, millet, flaxseeds, oats and salt. Transfer to a large mixing bowl.
- Stir in the muscovado sugar, guar gum and baking powder.
- Pour in melted coconut oil and olive oil together with the blackstrap molasses and applesauce. Combine well.
- Chop and toast the hazelnuts in a dry heated frying pan for three or four minutes until they brown. Toss into the cookie mixture with the chopped apricots.
- Rest the dough for an hour.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line large baking tray with parchment paper and oil.
- Take an ice-cream scoop, and scoop out some dough. Use a knife to sweep away any excess. Scoop onto the parchment paper. Repeat until your tray is full but make sure there is sufficient space to permit the cookies to spread out as they bake.
- Bake in the oven for 10 minutes.
- Remove the trays from the oven and allow the cookies to cool down before serving.
- Store in a sealed container between pieces of parchment paper.