Ingredients

• Ingredients Makes 12 cookies: 170g/ 1 heaped and packed cup of flour (whole wheat, spelt, white, gluten free) 60g/ 1/2 cup toasted pecans 85g/ 1/2 cup dried apricots 6 tbsp almond milk (or other non dairy milk) 60g/ heaped 1/4 cup dark vegan chocolate chips Pinch of sea salt (optional) Sweetener of choice such as 1-2 tbsp maple or agave syrup, 1 tsp Nunaturals simple syrup, 24 drops of plain or vanilla stevia liquid (optional)

Preparation

• Preparation Makes 12 cookies Method Preheat the oven to 180c/350f and line a baking sheet. Process the flour, pecans, apricots and salt if using in a food processor until crumbly. Gradually add the milk and sweetener if using until a moist but not sticky ball of dough is formed. Transfer to a bowl and work in the chocolate chips by hand. Divide the dough into 12 and roll each onto a ball and place spaced apart on the baking sheet. Flatten the cookies with your palm, they won’t spread much while baking. Bake for 10-12 minutes until golden and firm to touch. Cool on a wire rack.