I made these sweet little vegan Apricot Thumbprints a few weeks ago and man, did they disappear fast! :) Yet another fabulous recipe from The Flying Apron baking book. Did I mention these are gluten-free?
2 & 3/4 cups brown rice flour
1 & 1/2 cups plus 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1/2 teaspoon orange zest
1 cup canola oil
1 cup organic whole can sugar, plus more for sprinkling the cookies
1 cup rice milk
Apricot Puree (recipe follows)
1. Preheat the oven to 375 degrees F.
2. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt, and orange zest in a large bowl. In the bowl of a standing mixer (which I don't have...I used a handheld mixer and it worked out fine) fitted with the paddle attachment, combine the canola oil and organic cane sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternatively, a little at a time, until well mixed, about 3 minutes (more like 8 with my little hand-held!!).
3. Scoop the cookie dough into Ping-Pong ball sized mounds and place on greased or parchment-lined baking sheets, leaving 3 inches between the cookies. Make an indentation in the center of each cookie with the back of a wet spoon. Fill each indentation with a teaspoon of Apricot Puree or your favorite jam.
4. Sprinkle the edges of the cookies with organic whole cane sugar and bake until slightly firm to the touch, about 14 minutes.
Makes 30 cookies.
1 & 1/2 cups dried apricots
2 cups boiling water
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla extract
1 & 1/2 tablespoons organic whole cane sugar (optional)
1. Place dried apricots in a large bowl and pour boiling water over them. Soak the apricots, covered, for 2 hours. Drain the apricots, reserving 1/4 cup of the soaking liquid. Transfer the apricots and reserved soaking liquid to a food processor or blender. Puree until smooth. Blend in lemon juice, vanilla and organic whole cane sugar.