Wholemeal cookie with apricots

Name: Wholemeal cookie with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 1 Vanilla pod; 75 g demerara sugar; 50 g Sugar Beet Syrup; 1 1/2 TABLESPOONS Rapeseed oil; 140 g Plum jam; 1 Protein (size M); 1 egg (size M); 115 g crunchy oats; 75 g Oat bran; 120 g Whole-wheat flour; 1 TEASPOON Baking Powder; 50 g Soft Apricots; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

1 Vanilla pod
75 g demerara sugar
50 g Sugar Beet Syrup
1 1/2 TABLESPOONS Rapeseed oil
140 g Plum jam
1 Protein (size M)
1 egg (size M)
115 g crunchy oats
75 g Oat bran
120 g Whole-wheat flour
1 TEASPOON Baking Powder
50 g Soft Apricots
baking paper

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Put sugar, syrup, oil, plum puree, egg white, egg, vanilla pulp, oat flakes, oat bran, flour and baking powder into a mixing bowl. Finely dice the apricots and add.
2
Mix everything with the dough hooks of the hand mixer. For each cookie put about 1 teaspoon of dough on 3-4 baking trays lined with baking paper and press flat. In the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) set to 2.
3
Bake from the top for 12-15 minutes. Remove the tray and let the cookies cool on a cake rack. Bake the rest of the dough in the same way.