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You are here: Home / Recipes / Cookies/Bars / Vegan Apricot Sage Cornmeal Cookies

October 1, 2017

Vegan Apricot Sage Cornmeal Cookies

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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.

Vegan Apricot Sage Cornmeal Cookies Step 1

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.

Vegan Apricot Sage Cornmeal Cookies Step 2

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.

Vegan Apricot Sage Cornmeal Cookies Step 3

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 step 4

 

Vegan Apricot Sage Cornmeal Cookies
Print

Vegan Apricot Sage Cornmeal Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Author Around the World in 80 Cakes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop out a heaping tablespoon of dough per cookie and roll into a ball, then flatten slightly onto the parchment lined baking sheet.
  6. 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.

Vegan Apricot Sage Cornmeal Cookies

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Filed Under: Cookies/Bars, Featured Recipes, Vegan Tagged With: cookie, recipe, vegan

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Hi, I’m Jen

After graduating from college in 2003 I went to work as a Chemical Engineer. My new job gave me the chance to travel the world and experience many foods and cultures I had never known before. I soon rediscovered my passion for baking and cake decorating. I would always bring back new ingredients and ideas from the places I visited and incorporate them into my cake recipes. Read More…

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