Bunny Kitchen
Guilt free. Delicious.
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)
Guilt free. Delicious.
Makes 12 cookies.
1. Preheat the oven to 180c/350f and line a baking sheet.
2. 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.
3. Transfer to a bowl and work in the chocolate chips by hand.
4. 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.
5. Bake for 10-12 minutes until golden and firm to touch. Cool on a wire rack.
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