Apricot Pistachio Cookies

These cookies are made with a ground almond base, and have a delicious balance of sweetness and nuttiness. Perfect with your mid-morning cuppa!

Makes 16 cookies

3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
¼ cup runny honey or maple syrup
2 eggs
2¼ cups ground almonds
1 teaspoon cinnamon
1/3 cup pistachios, finely chopped
½ cup dried apricots, roughly chopped

Preheat oven to 160°C. Line an oven tray with baking paper.

1. In a large bowl, combine coconut oil, vanilla, honey/maple syrup and eggs. Whisk to combine well.

2. Add all remaining ingredients to bowl with egg mixture and stir until combined. Using 2 tablespoons measure and wet hands, roll mixture into golf ball-sized balls and place onto prepared tray. Flatten with the back of a fork.

3. Bake in oven for 16–18 minutes, until cooked through and golden.

4. Cool for 5 minutes on tray, then transfer to a wire rack to cool completely.

Nutritional Info (per cookie)
Energy (kJ): 608
Energy (Cal): 145
Carbohydrate (g): 8.3
Protein (g): 4.3
Fat (g): 11.0
Saturated Fat (g): 3.0
Sugars (g): 5.8

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