Chocolate Cookies with Apricot, Pistachio and Chocolate Chunks
Such a long title for a recipe! But fear not, these cookies are so damn easy to make you won't need to use any stand mixer or other fancy kitchen gadget: it's a one-bowl recipe and in less than 30 minutes approximately you will have a big batch of delicious and oh! SO chocolaty cookies.
I've tried this recipe many times before and each time I love to play with different combinations of nuts, dried fuits, coffee extract, etc. The smell in the house when I'm baking them is insanely good and, as you can imagine, as soon as they come out of the oven they disappear in the blink of an eye.
Nothing better than enjoying a warm cup of tea, cappuccino or coffee with these cookies on a rainy afternoon.
These are hands down one of my asbolute favorite chocolate cookies, they are bursting with so much flavor you'll fall in love with them from the very first bite...plus pistachios, dried apricots and dark chocolate chunks make one hell of a good combo!
I hope you guys try this recipe and of course I'd love to see your creations and the different versions you make. If you're on Instagram, please don't forget to tag it #cinnamongirl or #cinnamongirldelights...I know I'm not a super famous food blogger with a legion of fans but even if just one or two persons try one of my recipes that would mean a lot to me!
Hope you are all having a great weekend, it's a long one here in Spain and that means I'll have enough time to prepare this year's Halloween recipe.
Receta en español aquí!
Chocolate Cookies with Apricot, Pistachio & Chocolate Chunks
(yield: 24 -26 cookies approx.)
1/4 cup oat milk.
1 tablespoon flaxmeal.
1/2 cup sunflower oil.
3/4 cup pure maple syrup.
2 teaspoons pure vanilla extract.
1 1/4 cups all-purpose flour.
3/4 cup whole spelt flour.
1/2 cup unsweetened pure cocoa powder.
3/4 teaspoon baking soda.
Small pinch of himalayan salt.
1/4 cup dark chocolate chunks.
1/2 cup unsalted raw pistachios.
Dried apricots (around 5), chopped.
Notes: I like these cookies to be more on the cakey side, but if you prefer the crispy ones simply flatten them a bit and bake for a couple more minutes.
Preheat oven to 163 ºC (325 ºF) and line two baking sheets with parchment paper.
In a large mixing bowl, mix together oat milk, flaxmeal, oil, maple syrup and vanilla. Whisk vigorously for a couple of minutes to make sure all the liquid ingredients are well combined.
Sift in flours, cocoa powder, baking soda and salt and mix with a wooden spatula until a rather sticky dough forms.
Fold in the chocolate chunks (I don't usually buy chocolate chunks, I chop up my favorite dark chocolate bar), pistachios and apricots. You can reserve a few chunks for decoration if you like.
For each cookie, scoop out 1 rounded tablespoon of dough and drop it onto the lined baking sheets. Remember to leave enough space between them because they will spread a bit.
Bake for 12 to 15 minutes, until tender in the center but firm around the edges. Let the cookies cool on baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature.