
Nutritional value per 100g :
Protein: 3.39 g
Fat: 0.51 g
Carbohydrates: 62.64 g
Energy: 241 kCal
Water: 30.89 g
Fiber: 7.3 g


Originally from the mountains of Central Asia, the apricot tree grew in the wild 5 millennia ago and was introduced to Europe by Alexander the Great.
The Romans nicknamed it praecoquum, which means “precocious”.


Imported from Italy in the mid-15th century, it was not initially very successful in France, but 300 years later, apricot cultivation took off.
The apricot tree is present on 5 continents, but more than 50% of world apricot production is carried out in the Mediterranean basin.

Vegan apricot cookie recipe:
- 160 gr of T65 wheat flour
- 70 gr of brown cane sugar
- 1/2 teaspoon of cinnamon
- 1 pinch of salt
- 6 tablespoons of olive oil
- 6 tablespoons of vegetable milk
- 10 dried apricots in apple juice

Preheat your oven to 180 ° C.
Combine the flour, brown sugar, cinnamon and salt.
Then add the oil and milk and stir until you get a smooth paste.
Cut the dried apricots in apple juice into small pieces and incorporate them into your preparation.
Then roll out the dough with a rolling pin on a sheet of baking paper and form a rectangle 2 mm thick.
Cut out shapes with a cookie cutter or with a knife.

Place the cookies on a baking sheet lined with baking paper or with a silicone mat.
Finally, cook for 12 min at 180 ° C.
Your cookies are golden brown!
Enjoy!













