Apricot Walnut Cookies

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Apricot Walnut Cookies Vegan Como Water

Anyone who’s seen my early blog posts knows that I have a major sweet tooth. Although at one point I tried to cut out all sweets from my diet, but right now, I’m practicing “middle way eating,” or as my friend Court calls it, “the every thing in moderation diet.”

This is why I heart cookies. You can make them as big or small as you like, and refrigerate the dough so that you only make what you want to eat at the moment. So you don’t have to completely deprive yourself; you get the sweet treat, but in moderation, of course. Plus when you add fruit and nuts to a dessert, that totally makes it healthy, right? 🙂

Oh, and shout out to California Walnuts for sending me the nuts I used to make this tasty treat! Maybe we’ll even see a Como Water recipe on their site soon??? Hint, hint!

Apricot Walnut Cookies

(Printable Recipe)


1/2 Earth Balance (or butter, margarine)–softened

1 cup sugar

3/4 cup brown sugar–packed

1/2 teaspoon each vanilla, orange, coconut, and almond extracts

1/3 cup soy or almond milk–unsweetened

1/3 cup vegetable oil

2 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup unsweetened shredded coconut

1 cup toasted, roughly chopped walnuts

1/3 cup (heaping) diced dried apricots

walnut pieces–garnish (optional)


*Pre-heat oven to 350 degrees F.

*Cream together Earth Balance, sugars and extracts in large bowl. Set aside. In a separate bowl, whisk together soy milk and oil. Add soy milk mixture to the creamed Earth Balance mixture.


*In a separate bowl, sift together flour, salt, baking powder, and baking soda. Stir in coconut and diced apricots. Add dry mixture to “wet” mixture. Stir well. Refrigerate at least 15 minutes before baking.



*When ready to bake, drop a teaspoon of dough onto cookie sheet. Top each cookie dough ball with a walnut (optional, but pretty!). Bake 6-11 minutes (depending on how big you make the cookies), or just until bottom of cookie is golden brown. Enjoy!



Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I understand the sugar thing, I have not had refined sugars for four months. I love the baking challenge with excluding refined sugars. Love your recipe, your cookies look so delicious! Hugs, Terra