While many of my friends will devour just about any treat I create, I also have quite a few precious people in my life who require allergy-friendly foods, like gluten-free or vegan, or both!
Thus, I am committed to creating and cooking for these creatures too – mainly cookies 🍪!
It’s the time of year when I most crave dried apricots, and, let’s face it, I am ALWAYS about salubriously satisfying myself with nuts and cheese.
Thus: Vegan Gluten-Free Cheesy Apricot Pecan Dream Cookies.
Vegan Gluten-Free Cheesy Apricot Pecan Cookies
16 Tbs. vegan, plant based butter, room temperature
4 1/2 tsp. Ener-G egg replacer + 6 Tbs. warm water
1 cup brown sugar
1/2 cup white sugar
1 tsp. sea salt
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
4 cups Pamela’s Gluten Free Artisan Baking Flour
7 oz. vegan mozzarella cheese shreds
1 cup chopped pecans
1 cup dried apricots, diced
In the bowl of a stand mixer, cream together the butter and egg replacer (after having let the powder and water sit for several minutes). Add the sugars and salt, as well as the vanilla. Beat until smooth.
Add the baking soda, baking powder, and flour and mix well.
Fold in the vegan cheese, apricots, and pecans.
Refrigerate for at least 30 minutes before baking.
Preheat the oven to 355 degrees.
Form 1″ sized balls on parchment lined cookie sheets and bake for 12-15 minutes, until golden brown.
Let rest and cool on the cookie sheets for 10 minutes before transferring to drying racks or trays.
Magical. Magnificent. Momentary – they’ll be go soon enough!
