Pistachio Apricot Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Dried apricots, whole

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 1/2 cups Almond flour, finely ground
  • 1/8 tsp Baking soda
  • 1/4 cup Coconut flour
  • 2 tbsp Monk fruit sweetener, granulated
  • 1/8 tsp Sea salt, fine
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Pistachios, lightly salted

Found on acleanbake.com

Description

Directions

• 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.