5.0 from 3 votes
Apricot Cookies
Apricot cookies have crisp edges, a soft, chewy middle and are studded with sweet, juicy apricot throughout! A simple yet indulgent cookie, now 100% dairy & egg-free!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 20
Calories: 140 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¾ cup of vegan butter at room temperature
- ¾ cup of light brown sugar
- ¼ cup of plain unsweetened applesauce
- 2 tablespoons of plant-based milk
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of. baking soda
- 1 teaspoon of cinnamon (optional)
- 1 cup of diced fresh apricots
Instructions
- Preheat the oven to 375 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- In a large bowl, mix the vegan butter and the sugar using an electric mixer. Mix until light and creamy.
- Add the applesauce, plant-based milk, and vanilla extract. Continue to mix for 1 minute.
- In a small bowl, mix the flour, baking powder, baking soda, and cinnamon (if using). Add the dry ingredients to the bowl with the wet ingredients and mix using a spatula.
- Fold in the diced apricots and allow the mixture to rest while the oven preheats.
- Using a 1 tablespoon cookie scoop, scoop the batter into the baking sheet.
- Bake for 13 to 15 minutes or until the bottom is golden. (The cookie will be soft, but will harden while cooling.)
- Remove the cookies and place them on a cooling rack. Allow them to cool completely before serving.
Cup of Yum
Notes
- Measure the flour properly: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/spoon, then use a spoon to scoop it into a measuring cup before leveling that with the back of a knife.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which affects cookie texture and spread.
- Don’t overbake them: It’s normal for them to look and feel under-done right out of the oven. They continue to cook and harden while cooling.
- Leave the cookies to cool: These fresh apricot cookies are very soft right out of the oven but firm up over time.
Nutrition Information
Calories
140kcal
(7%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
133mg
(6%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
150IU
(3%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 140
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 133mg | 6% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.