One Bowl Whole Wheat Spiced Apricot Cookies

• Vegan

• Produce

  • 1/3 cup Dried apricots
  • 1 tsp Ginger
  • 2 Mandarin oranges

• Condiments

  • 1/3 cup Maple syrup
  • 1/4 cup Peanut butter

• Baking & Spices

  • 1 tsp Baking soda
  • 1 Cinnamon
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour, white

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1 tbsp Chia seeds

Found on gratefulgrazer.com

Description

Ingredients

• ⅓ cup chopped dried apricots (preferably unsweetened)
• 1 teaspoon grated ginger
• 2 mandarin oranges, zest and juice (or zest and juice of ½ naval orange)
• ¼ cup peanut butter (or nut butter of choice)
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup white whole wheat flour (or whole grain flour of choice)
• 1 teaspoon baking soda
• 1 tablespoon chia seeds
• ½ cup roughly chopped blanched almonds
• Cinnamon for topping (optional)

Directions

• 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.