Zesty Lemon Apricot Cookie Balls and Sweet As Sugar Documentary Happenings

Categories: Desserts,Gluten-Free,Recipes,Talia's Must Read,

Upon waking up this morning, the sun hit my eyes with the potent dose of its gleaming rays and I knew that today was going to be a fantastic day for cooking. Sometimes I question whether or not I am addicted to cooking. You see, I haven’t cooked since Saturday and all day yesterday I was itching to get back into the kitchen and experiment with more potential recipe inventions. I am victim of a two or three day culinary itch and if my cooking itch isn’t scratched, it simply gets stronger. Whether or not this is normal, I am not sure. However, I do believe this means I have found a passion that adds extra smiles to my day! And this is all that matters to me! I bet anyone who loves an activity, be it soccer, swimming, painting or playing the piano, if it is done due to an authentic passion, gets cravings just like I do if a few days go by sans enjoyment of the beloved activity.

Do you have an activity that you love to bits and feel “addicted” to? Let me know in the comments section!

One of the reasons why I haven’t cooked as much in the past few days is because I was busy filming a documentary about a subject very close to my heart. The documentary is called Invisible and it’s about overcoming eating disorders, self-distructive behavior, body dysmorphic disorder and building confidence in young women. Check out the trailer HERE. I have a feeling the final project is going to be over-the-top inspiring and will help out so many young women who experience insecurities about their bodies and appearances.  Needless to say, I am ecstatic to be a part of the project! I had the pleasure of filming a positive, uplifting segment that will be featured towards the end of the film. I did quite a bit of research on the link between inner and outer beauty for a book I am working on and I am glad I got to incorporate some of that knowledge into this documentary. So woohoo!

Here is a picture of me and the mastermind behind Invisible, Kari Adams.


And now, how about a new recipe? I had to scratch that itch after all!

I’m really happy with the final result of these cookie balls. Who knew I enjoyed the lemon, oat, apricot combination so much? I certainly didn’t. Well better late than never, I say! They are a piece of cake to prepare as long as you’ve got a food processor. The base “dough” of oats, almond flour and flaxseeds is wicked perfect when combined with your fav nondairy milk. My fav dairy-free milk on the moment is hemp milk. I’m kinda obsessed.

You can make your own almond flour with whole almonds if you don’t have any almond flour (I purchase almond flour online in bulk from Nuts.com) by grinding whole almonds in a blender.  That’s all almond flour is- it’s just finely ground up almonds!

You’ve gotta try these balls. My itch to get back into the kitchen was satisfied and so was my belly. I loved these! I think this is one of my finer recipes, actually. I used Stevia this time instead of dates, so next time I prepare these I might try date sugar instead to see if there is a flavor difference. If you decide to use date sugar (which is simply ground up whole dates), I recommend using 4 tablespoons instead of 2 tablespoons Stevia because Stevia is sweeter than date sugar.

These Zesty Lemon Apricot Cookie Balls are rather pretty!


Ingredients (makes 8-10 cookie balls):

1 and 1/2 cups whole oats
1 cup almonds
1 cup ground flaxseeds
1 cup nondairy milk (I used hemp milk)
1/2 tablespoon Stevia powder
1 medium-sized ripe banana
15 chopped organic dried apricots (make sure to only use the sulfur-free kind!)
1 tablespoon lemon zest
1 tablespoon lemon extract
1 teaspoon baking powder


1) Preheat oven to 350 degrees F. In food processor, add all ingredients except for the dried apricots. Process for 2-3 minutes or until all ingredients are fully combined.
2) Scoop the dough out of the food processor and into a large bowl. Add chopped dried apricots and mix them in evenly.
3) Using a spoon and your clean hands, shape the batter into round cookie balls and place them in 8-10 muffin cups (as shown in picture above). Place the filled muffin cups in a muffin pan and bake for 15 minutes or until the cookies possess a crisp outer layer. Enjoy them warm and fresh out of the oven!


I love adding fresh flowers to my food photography pictures. I think I’m going to do it more often! Flowers are so uplifting, as is the marvelous weather in the northeast today. I hope you are enjoying your day wherever you are! xoxo


  1. Diane Noland says:

    So pretty and sound delish. I’ll be making them. I love your cookie recipes! I too love to cook and like making new things. I especially love this new way of cooking, which i call the Fuhrman way. 🙂 The things I make may not always be yours or your father’s recipes, but they are always nutritious and vegan, so the “Fuhrman way” fits.

  2. Eve says:

    Hi Talia, I am so excited to try many of your cookie and muffin recipes! I was curious. I see this one requires 2 TBSP of stevia powder. This sounds like a crazy high amount, being how sweet Stevia is. Was this a typo? Eve (organic girl)

  3. Hi Eve! I hope you like the recipes! And oops! Yes, that was a typo!!! I just fixed the amount. It should be 1/2 tablespoon 🙂

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