Apricot cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 240 g (1 cup) water
• 145 g (1 cup) dried apricots
• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• pinch of salt
• 70 g (1 cup) unsweetened, shredded coconut
• 65 g (1/3 cup) light olive oil
• 125 g (1/2 cup) plant-based milk substitute*
• 1 medium egg (45 g)
• 3,5 ml (3/4 tsp) almond extract

PREPARATION

1. In a saucepan, place the water and dried apricots cut into fourths. Bring to a boil, cover, and let simmer until the apricots are soft (10-15 minutes). Purée in a blender, let cool.
2. In a bowl, combine flour, baking powder, salt and coconut.
3. In a separate bowl, combine oil, milk substitute, egg, almond extract and the apricot purée. Mix vigorously with a whisk.
4. Mix the dry ingredients to the liquid ingredients and stir well.
5. Cover the dough and refrigerate for 2 to 3 hours.
6. Preheat the oven to 180 °C (350 °F).
7. Spoon onto a cookie sheet lined with parchment paper. Flatten with a moistened fork.
8. Bake on the upper rack, 20 to 22 minutes, until golden.
9. Transfer the cookies with a spatula to a rack and let cool.