These simple whole grain cookies are flavored with apricots, citrus, ginger, and cinnamon. They can be made in just one bowl and are perfect for the holiday season! Vegan and dairy-free.
Course Dessert, Snack
Cuisine Christmas, dairy-free, Holiday, vegan
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Stephanie McKercher, RDN
⅓cupchopped dried apricotspreferably unsweetened
2mandarin orangeszest and juice (or zest and juice of ½ naval orange)
¼cuppeanut butteror nut butter of choice
1cupwhite whole wheat flouror whole grain flour of choice
½cuproughly chopped blanched almonds
Cinnamon for toppingoptional
Preheat oven to 350ºF and prepare a cookie sheet for baking.
In a large mixing bowl, combine apricots, ginger, mandarin zest and juice, peanut butter, maple syrup, and vanilla. Gradually stir in flour, baking soda, and chia seeds. Fold in almonds and mix until dough is formed (I used my hands).
Form dough into a ball about the size of a tablespoon and spread on cookie sheet until dough is used. Flatten balls of dough slightly with the back of a spoon or fork and sprinkle with cinnamon if desired. Place cookie sheet in preheated oven and bake until golden brown, about 10-12 minutes. Remove from oven and allow to cool slightly before enjoying.
This recipe was originally published 04/2014 and has been updated and adapted.
This recipe originally appeared on GratefulGrazer.com.