Day 43 Chocolate Apricot Cookies

Chocolate Apricot Cookies

1 Cup Dried Apricots
1/2 Cup Water
3/4 Cup Whole Wheat Pastry Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2 Flaxseed Eggs*
1/4 Cup Canola Oil
2 Tablespoons Honey
1 Teaspoon Vanilla Extract
3/4 Cup Semisweet chocolate chips
1/2 Cup Sliced Almonds

Flaxseed eggs

*Mix 6 Tablespoons Water, 2 Tablespoon Oil, 2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder and 2 Teaspoons Potato Starch.  Let stand till foamy.  Use in place of 2 eggs

1.  Preheat oven to 350 F.  Place a piece of parchment paper on a baking sheet.

2.  Combine 1/2 cup apricots and water in a small saucepan:  bring to a simmer over medium heat.  Cover and cook for 2 minutes.  Remove from heat and set aside to cool.  Coarsely chop the remaining 1/2 cup apricots.

3.  Mix the flour, baking powder and soda, and salt in a medium bowl.

Wet ingredients from the blender

4.   Puree the cooked apricots and any remaining cooking liquid in a blender.  Process till smooth.  Add oil, honey and vanilla and mix.  Add the flaxseed eggs and process till smooth.

Ready to bake

5.  Add the wet ingredients to the dry ones. Mix till smooth.  Add 1/2 cup of chocolate.  Spread the batter in the prepared pan. Sprinkle with almonds and remaining chocolate.

Finished cookie loaf.

6.  Bake the bars until lightly browned, about 30 minutes.  Let them cool in the pan.  Cut into cookie squares.  The cookies are spread out like bars, but the result is a thin cookie after cutting.

Goes well with 2001 Rudd Cabernet Sauvignon

Soundtrack  Catfish and the Bottlemen -- The Balcony