I recently tried out different cookie variations and therefore made a lot of dough. As we happened to have some apricot jam left over, I came up with the idea of using it to decorate the excess cookies. It turned out really delicious, so I wanted to share this tip with you. Have fun baking!
Mix the ingredients: In a large bowl, mix together the flour, vanilla extract, vegan butter, maple syrup, a pinch of salt, baking powder and applesauce until a uniform dough forms.
Add the chocolate: Roughly chop the vegan chocolate and fold into the batter until it is evenly distributed.
Forming dough and baking
Preheat the oven to 180 degrees Celsius (fan oven).
Shape the dough into balls weighing about 50 g and place on a baking tray lined with baking paper.
Bake the cookies in the preheated oven for about 15 minutes until they are golden brown. Then remove from the oven and carefully flatten with a glass to shape them.
Decorate
Spread the cooled cookies with apricot jam and sprinkle with chopped almonds.
Sprinkle a touch of poppy seeds over the cookies.
Nutrition
Nutrition Facts
Cookies with apricot jam and almonds
Amount per Serving
Calories
165
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
0.1
mg
0
%
Sodium
92
mg
4
%
Potassium
50
mg
1
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
398
IU
8
%
Vitamin C
0.004
mg
0
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
