Apricot Pistachio Cookies

Soft cookies studded with chewy dried apricots and crunchy pistachios.

15 minutes

Difficulty

This is our estimate based on online research.
Calories:	197
Fat:	13 g
Carbohydrates:	19 g
Protein:	4 g
Calculated per serving.

by ACleanBake

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Serves: 12

Ingredients

1.5 cup 1.5 cup 1.5 cup Blanched Almond Flour
.25 cup .25 cup .25 cup Coconut Flour
.5 cup .5 cup .5 cup Coconut Palm Sugar, (Or use 2 Tbsp granulated stevia)
0.125 tsp 0.125 tsp 0.125 tsp Salt
.125 tsp .125 tsp .125 tsp Baking Soda
1 whole 1 whole 1 whole Egg, lightly beaten
.5 tsp .5 tsp .5 tsp Pure Vanilla Extract
.25 cup .25 cup .25 cup Honey, Raw
.25 cup .25 cup .25 cup Coconut Oil, Organic
.25 cup .25 cup .25 cup Pistachios, Roasted and Salted, (without shells, obviously)
0.333 cup 0.333 cup 0.333 cup Apricots, dried, finely chopped

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and cover a cookie sheet with parchment paper or a nonstick pad.
Add the flours, sugar, salt and baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined.
In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with. Stir briefly to cool it down slightly, then add the oil/honey mixture, egg and vanilla to the dry ingredients.
Use an electric mixer if possible, or else stir vigorously with a whisk or fork, to make sure all of the wet ingredients are distributed equally throughout the dry ingredients.
Fold in the pistachios and apricots.
Scoop 2-Tablespoon portions of dough and press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough.
Place dough discs on a cookie sheet, about 1" apart.
Bake 13-15 minutes, until golden brown around the base. They will still be very soft.
Allow to cool for 5-10 minutes on the cookie sheet, where they will firm up a bit, before transferring to a rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to a week, or in the freezer for up to three months.

Notes

You can sub butter for coconut oil, if you prefer. If you'd like to add an unexpected element of flavor to this recipe, try replacing the vanilla extract with rosewater (just add an equal amount to the batter when it calls for the vanilla extract). Rosewater is exactly what it sounds like: water that is infused with the scent of rose pedals. It's used in many middle eastern pastries, and compliments Mediterranean flavors like apricot and pistachios really well. You can find it at middle eastern markets or online.