These Apple Apricot Quinoa Cookies are filled with fruity goodness and make great snacks! Made with whole grains and quinoa flakes, to keep you satiated.
Happy September! Yes, I know it’s the 10th. But, I took a teeny break from the blog last week, mostly to work on the cookbook. Also, some people don’t know yet, the working title of it is Vegan Yack Attack On the Go! It caters to people that are short on time, and also prepares them with food on-the-move. Literally. Pretty excited about this one! It’s due out Summer of 2018, but I’ll let you know when it’s available for pre-sale orders. <3
For now, I’m looking forward to the coming of Fall! Though, I’m still in the camp of “it’s too soon to start posting pumpkin recipes”. It’s like everyone forgets about apple season!! Don’t worry apples (I don’t think they’re actually worried), I won’t forget about you. While I still need to plan a trip to an orchard this year -if I have time- let’s take advantage of these seasonal sweet beauties. That’s why I made these apple apricot quinoa cookies!
I think this combination of apples and apricots is perfect for bridging summer and fall. And, because the apricots are dried, you really can make this for all of the autumn season. These aren’t your standard cookies, they’re a little fluffy and surprisingly light. The chunks of fruit offer little pops of sweetness, and the pumpkin seeds are nice and crunchy.
I only got to eat a couple of these before I gifted them to my mom, for her travels in Michigan! She was very grateful. Meanwhile, I’m sitting here, typing this up, wishing I had some damn cookies. Be smarter than I, and make a double batch!! 😉
Apple Apricot Quinoa Cookies
- 1 tablespoons ground flaxseed
- 3 tablespoons hot water
- 3/4 cup quinoa flakes
- 1/2 cup whole wheat pastry flour or GF all-purpose flour with 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped fresh apples
- 1/3 cup brown sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup chopped dried apple rings
- 1/4 cup chopped dried apricots
- 1/4 cup roasted pepitas (pumpkin seeds) divided
- Preheat oven to 350F, and line a baking sheet with parchment paper or a silicone mat.
- In a small blender pitcher or food processor, place flaxseed and hot water. Set aside for 5 minutes. In a large mixing bowl, mix quinoa flakes, whole wheat flour, baking powder, baking soda, cinnamon, and salt, together.
- Add chopped fresh apple, brown sugar, coconut oil, and vanilla extract to blender pitcher. Blend until mostly smooth. Pour mixture into dry ingredients and fold together until there are no dry spots.
- Then, add dried apples, dried apricots, and 2 tablespoon pumpkin seeds to the cookie dough; fold until combined. Place roughly 2-tablespoon-sized scoops on the baking sheet, 1 or 2 inches apart. Sprinkle with remaining pumpkin seeds and lightly press down the tops, so the seeds stick.
- Bake cookies for 16-18 minutes, or until they become golden brown around the bottom edge. Cool on a rack for 10 minutes before eating.