These Gluten-Free Apricot Pistachio Cookies offer a delightful blend of chewy apricots and crunchy pistachios, all in a paleo-friendly, grain-free treat. Made with almond and coconut flours, sweetened naturally with honey and monk fruit, these cookies are perfect for those following gluten-free, dairy-free, and paleo diets. They’re quick and easy to make, with a unique flavor combination that’s sure to impress.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 tablespoons granulated monk fruit sweetener (or granulated stevia)
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/4 cup shelled pistachios, lightly salted if possible, finely chopped
- 1/3 cup dried apricots, finely chopped
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper or a silicone baking mat for easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, sea salt, and baking soda.
- Mix Wet Ingredients: In a separate bowl, combine the beaten egg, vanilla extract, honey, and melted coconut oil. Stir until well blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and mix until a dough forms. Carefully incorporate the chopped pistachios and apricots into the dough, ensuring they are evenly scattered throughout.
- Shape the Cookies: Scoop about a tablespoon of dough and roll it into a ball. Place each dough ball on the prepared baking sheet and press down slightly to flatten. Maintain a gap of approximately 1 inch between each cookie on the baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool entirely.
- Serve and Enjoy: These cookies are delicious on their own or paired with a cup of tea or coffee. Keep any remaining cookies in a sealed container at room temperature, where they will stay fresh for up to five days.
Conclusion
These Apricot Pistachio Cookies are a guilt-free treat that combines the natural sweetness of honey and apricots with the satisfying crunch of pistachios. Perfect for anyone following gluten-free or paleo diets, this recipe makes for a deliciously wholesome snack that everyone can enjoy. With simple, nutritious ingredients, these cookies are both flavorful and nourishing.
Gluten-Free Apricot Pistachio Cookies (Paleo-Friendly)
Paleo and gluten-free cookies made with almond andcoconut flour, featuring a delicious mix of dried apricots and pistachios for anaturally sweet, chewy treat.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 tablespoons granulated monk fruit sweetener or granulated stevia
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/4 cup shelled pistachios lightly salted if possible, finely chopped
- 1/3 cup dried apricots finely chopped
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper or a silicone baking mat for easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, sea salt, and baking soda.
- Mix Wet Ingredients: In a separate bowl, combine the beaten egg, vanilla extract, honey, and melted coconut oil. Stir until well blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and mix until a dough forms. Carefully incorporate the chopped pistachios and apricots into the dough, ensuring they are evenly scattered throughout.
- Shape the Cookies: Scoop about a tablespoon of dough and roll it into a ball. Place each dough ball on the prepared baking sheet and press down slightly to flatten. Maintain a gap of approximately 1 inch between each cookie on the baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool entirely.
- Serve and Enjoy: These cookies are delicious on their own or paired with a cup of tea or coffee. Keep any remaining cookies in a sealed container at room temperature, where they will stay fresh for up to five days.