These light and airy vegan apricot sage cornmeal cookies where a result of the overabundance of fresh sage from my garden this summer. I wanted to come up with some other uses for fresh sage other, than cooking the same old recipes. Since I love to incorporate new and interesting flavors into my baking I started looking into good ingredients to pair sage with. A quick google search later and I found that apricots and cornmeal are both great ingredients to try with sage. I even found a great apricot, cornmeal, and sage cookie recipe on epicurious that I used as my inspiration, and then basically “veganized” it. The results is a unique, tasty cookie that is quick and easy to make.
Using fresh sage is very important for this recipe, dried just won’t do. Rinse and dry your sage leaves and roughly chop them before measuring out the 2 Tablespoons.
In the bowl of a stand mixer combined softened shortening and sugar and mix on medium speed for about 1 minute. I like to use all natural organic Spectrum Shortening. Add in the non-dairy milk, vanilla, and chopped sage, then continue to mix on medium speed for another minute. The mixture should be light and fluffy.
All the dry ingredients should be sifted into a separate bowl and mixed well before adding to the shortening/sage mixture. Roughly chop the dried apricots, about a 1/4 cup is needed. I then mixed the dried apricots into the flour mixture to coat them before adding the flour to the shortening in a few batches, mixing in between each addition, to form the cookie dough.
Once the flour is fully incorporated scoop out a heaping tablespoon of cookie dough per cookie. Place on a parchment lined baking sheet and flatten. Bake at 350F for 10-12 minutes, or until golden brown on the edges. Allow to cool for a few minutes on the cookie sheet before removing to a cooling rack. Store these tasty Vegan Apricot Sage Cornmeal Cookies in an air tight container to keep them fresh. Enjoy!
Vegan Apricot Sage Cornmeal Cookies
- 1 1/4 cup (5.3 oz) all purpose flour
- 1/2 cup cornmeal
- 1 Tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chopped dried apricots
- 1/2 cup (4 oz) non-hydrogenated shortening (I use Spectrum)
- 3/4 cup (5.4 oz) granulated sugar
- 1/4 cup (2 oz) non dairy milk
- 1 tsp pure vanilla extract
- 2 Tbsp chopped fresh sage
Preheat the oven to 350°F and line two cookie sheets with parchment paper.
Sift the all-purpose flour into a small bowl, then add to it the cornmeal, cornstarch, baking powder and salt. Stir well to combine, then mix in the chopped apricots to coat them. Set aside.
In the bowl of a stand mixer (you can also use a hand mixer) combine the softened shortening and sugar. Beat on medium for 1 minute. Scrape down the sides of the bowl then add the non-dairy milk, vanilla and chopped sage. Continue to mix on medium speed for another minute.
Scrape down the sides of the bowl then add about half the flour mixture. Mix on low speed until incorporated. Scrape down the bowl again and add remaining flour.
Scoop out a heaping tablespoon of dough per cookie and roll into a ball, then flatten slightly onto the parchment lined baking sheet.
Bake at 350°F for 10-12 minutes, or until the edges are golden brown. Allow to cool for about 10 minutes on cookie sheet before moving to a cooling rack.