Apricot Almond Flax Cookies

Step 1/6

• ⅛ tbsp flaxseeds (ground)
• ½ tbsp water

• baking sheet
• parchment paper
• bowl

Heat the oven to 180 C. Prepare a large enough baking sheet lined with a parchment paper for about 25 small cookies. In a mixing bowl, add the ground flaxseed and water, mix and let stand for a few minutes.

Step 2/6

• 4 g sugar
• 4 g oil
• 1¼ g sesame oil
• ⅛ tbsp milk
• ⅛ tbsp full-fat plain yogurt
• ⅛ tbsp chopped almonds
• 6 g dried apricots

Add in the sugar, both oils, milk and yogurt. Mix until well combined. Finely chop the apricots and add them with the almond to the bowl.

Step 3/6

• ⅛ tsp salt
• ⅛ tsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground nutmeg
• 9⅝ g rolled oats
• 9⅝ g flour
• 3¼ g white chocolate, chopped

Add in the salt, spices, the rolled oats and flour. Mix well, then fold in the chopped chocolate.

Step 4/6

Using 2 tablespoon and your hands, scoop the dough into 25 small cookies; having one or two cookies more or less depends on the way you measure and shape them.

Step 5/6

Carefully and tenderly flatten the cookies a bit. Bake them for about 18-22 min. until firm and nicely golden.

Step 6/6

• wire rack

Remove from the oven and let cool on a rack. Enjoy them as an snack, dessert or breakfast. Keep the remaining in an airtight container to prevent drying out.

Enjoy your meal!