Coconut Apricot Cookies
These coconut apricot cookies are a flavorful, chewy cookie with crisp edges. Each bite is loaded with chopped dried apricots and coconut flakes.
Servings: 14 cookies
Calories: 165kcal
Ingredients
- 1/2 cup vegan butter (I use Miyokos brand)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons soy milk
- 1 teaspoon almond extract OR vanilla extract
- 1 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup dried apricot chopped
- 1/3 cup coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat mat.
- Add butter, brown sugar, and white sugar to a standing mixer. Mix until fluffy. Add the vanilla and soy milk.
- In a small mixing bowl, combine the flour, baking soda and salt. Whisk to combine.
- Turn on stand mixer to low speed. Add 1/2 of the flour mix. Allow to stir well and then add the second half and stir again until combined.
- Take off mixer and stir in the dried apricot and coconut. Drop by rounded tablespoon full onto a baking sheet.
- Bake for 10-12 minutes or until golden brown. Allow to cool on pan for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
Store these cookies in an airtight container for up to 5 days. Baked cookies can also be frozen for up to 30 days. Cookie dough can be stored in the fridge and baked the next day. Scoop cookie dough into balls before chilling.
Make oatmeal apricot cookies: When stirring to gather the dry ingredients, add 1/2 cup of old-fashioned rolled oats to make this recipe into a chewy oatmeal cookie with dried apricot.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 93mg | Potassium: 94mg | Fiber: 2g | Sugar: 13g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg