Apricot cookies Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 240 g (1 cup) water
• 145 g (1 cup) dried apricots
• 140 g (1 cup) all-purpose flour
• "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• pinch of salt
• 70 g (1 cup) unsweetened, shredded coconut
• 65 g (1/3 cup) light olive oil
• 125 g (1/2 cup) plant-based milk substitute*
• 1 medium egg (45 g)
• 3,5 ml (3/4 tsp) almond extract