Description
Delicious and soft vegan apricot cookies that are easy to make and perfect for a sweet treat.
Ingredients
Scale
- 3/4 cup vegan butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup plain unsweetened applesauce
- 2 tablespoons plant-based milk
- 11/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 11/2 teaspoon baking powder
- 11/2 teaspoon baking soda
- 11/2 teaspoon cinnamon (optional)
- 1 cup diced fresh apricots
- Pinch of salt
Instructions
- Mix Your Dough: Start by mixing your dry ingredients like flour, baking powder, baking soda, and a pinch of salt in a large bowl. You will notice a nice even texture. This dry mix is crucial for the perfect cookie consistency. Just remember, overmixing could lead to tougher cookies!
- Add Wet Ingredients: Blend in your applesauce, light brown sugar, and vanilla extract until it feels smooth and looks fluffy. The mixture should be fragrant and slightly sticky. Avoid using too much liquid, as it affects the cookies’ structure.
- Fold in Apricots: Gently fold in the diced fresh apricots until they are evenly distributed. The colors will pop, releasing a fruity aroma. Go easy and do not mix vigorously to avoid breaking the fruit apart too much.
- Scoop & Place on Baking Sheet: Scoop the dough onto a parchment-lined baking sheet, spacing them out nicely. Each cookie should look plump. Crowd them too closely, and they will spread too thin. Use a cookie scoop for even sizes to ensure they bake evenly.
- Bake & Check doneness: Pop those cookies in the oven preheated to 375 degrees F for about 15 minutes. You will love the warm smell. They will look slightly golden around the edges; do not be tempted to bake them longer, as they will continue to firm up while cooling.
- Cool & Dive In: Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They should feel a little soft but firm up as they cool. Do not rush this cooling time; it is key to prevent them from breaking apart.
Notes
- Storage Tips: Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. Freeze for up to 3 months by flash-freezing the cookies on a tray and storing in a Ziplock or Stasher bag.
- Expert Tips: Measure the flour properly to avoid dense cookies—about 2 cups should weigh around 240 grams. Do not over-mix the dough to prevent tough cookies. If the cookies spread too much, a quick chill of the dough for about 15 minutes can help firm it up before baking. For softer cookies, add 1-2 additional tablespoons of applesauce if they turn out dry or crumbly.
- Reheating Instructions: To reheat, warm the cookies slightly in the oven at 300 degrees F for 5 minutes to restore softness.
- Serving Suggestions: Pair with vegan ice cream for a dessert or serve with a cup of tea or coffee. Drizzling with vegan chocolate can add an extra indulgence.
- Recipe Variations: You can substitute the apricots with other stone fruits like nectarines, peaches, or plums. To make gluten-free cookies, use a 1:1 gluten-free flour blend such as Bob’s Red Mill or King Arthur’s. For an added sweetness, consider adding vegan chocolate chips or incorporating nuts like walnuts or almonds for crunch.
- Ingredient Notes: When selecting apricots, opt for fresh, firm fruit. You can use chopped dried apricots, just soak them first for the best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 133mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg