Chocolate Apricot Walnut Cookies
Aurélie Paré
In these cookies, apricots and walnuts are enveloped in chocolatey goodness.
1/2 cup (125 mL) whole wheat pastry flour 1/2 cup (125 mL) teff flour* 1/3 cup (80 mL) cocoa powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cinnamon 1/2 cup (125 mL) date purée (see cookie makeover tips) 1/4 cup (60 mL) apricot purée (see cookie makeover tips) 1/4 cup (60 mL) peanut butter
Preheat oven to 375 F (190 C).
In medium-sized mixing bowl, mix the flours, cocoa, baking soda, salt, and cinnamon.
Incorporate dried fruit purée and peanut butter into flour mixture. Using a 1 oz (30 mL) cookie scoop, measure dough and form into balls, flatten with your palms, and place on oiled baking tray.
Bake in preheated oven, watching carefully, for about 14 minutes or until the cookies are slightly crispy on top. Let cool. Serve.
Makes 16 cookies.
*Teff flour is a staple in Ethopian cuisine. Look for it at health food stores. If necessary, replace it with whole wheat pastry flour.
Each serving contains: 109 calories; 3 g protein; 4 g total fat (1 g sat. fat); 18 g carbohydrates (7 g sugar); 3 g fibre; 114 mg sodium
source: "Cookie Makeover", alive #335, September 2010
