Ingredients
For cookies:
- 3 cups gluten-free self raising flour
- 4 tbsp vegan peanut butter
- 1/2 tsp fine sea salt
- 32 drops sweetener (about 2 tbsp)
- 2 tbsp cold water
- powdered sugar for dusting
For homemade apricot jam:
- 5 ripe apricots
- 3 tbsp white chia seeds
- 3 tbsp sweetener optional
Instructions
- Add all the ingredients for cookies to a food processor. Pulse until well combined and a slightly sticky dough is formed. It should be firm and hold together but it shouldn't be too sticky. If it appears to be too sticky, add a little bit of flour.
- Make a ball of the dough and wrap it in a cling plastic foil. Place it in a fridge for 30 minutes.
- Meanwhile the dough is firming up, prepare the homemade apricot jam. Place apricots in a saucepan and add a splash of water. Cook the apricots for 5 minutes. Lower the heat to minimum and add chia seeds and sweetener, if using. Stir constantly until the jam is formed. Then turn off the heat and set it aside.
- Preheat oven to 180 degrees Celsius.
- Place the firm dough on a floured surface. Roll out the dough with a dusted rolling pin. Don't make the dough too thin, about 5 mm should be fine. Cut out shapes with a bigger cookie cutter. Cut out shapes again with a smaller cookie cutter in the centre of the half cut cookies.
- Add a small amount of the apricot jam on a cookie and place the cookie with a cut centre out on a top of the cookie. Squeeze them little bit together.
- Place cookies on a sheet of baking paper in a baking tray. Bake for 6 minutes.
- Dust with powdered sugar through a sifter.
- Enjoy!
Notes
Store the cookies in an air-tight container in a fridge up to one week.