Have you ever made Pistachio and Apricot Cookies? Loaded with the perfect mix of nutty pistachios, sweet apricots, and a touch of honey, these cookies are a scrumptious treat, perfectly paired with our Fruity Spiced tea on a Sunday afternoon.
Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.
- 1 ½ Cups Almond Flour
- ¼ Coconut Flour
- 2 Tbsp Monk fruit Sweetener (or granulated Stevia)
- Sprinkle Rich Glen River Salt
- ¼ Tsp Baking Soda
- 1 Egg
- ½ Tsp Vanilla Extract
- ¼ Cup Rich Glen Olive Blossom Honey
- ¼ Cup Rich Glen Native Citrus Agrumato Olive Oil
- ¼ Cup Pistachios, chopped finely
- 1/3 Cup Dried Apricots, chopped finely
Preheat the oven to 180 degrees Celsius.
Line a tray with baking paper and set it aside.
In a mixing bowl, add the flours, sweetener, salt, and baking soda. Whisk until well combined, ensuring there are no lumps.
In a separate bowl, add the honey and oil, and whisk until thoroughly combined.
Add the egg and vanilla to the mixture and whisk again.
Combine the dry ingredients with the egg mixture and beat with an electric mixer until the mixture is well combined and comes together.
Gently fold in the pistachios and apricots.
Take about 2 tablespoons of the mixture, roll it into balls, and place them on the prepared baking tray.
Slightly flatten the balls with your fingers, then bake in the oven for approximately 12-14 minutes or until the edges start to turn golden.
Allow the cookies to cool on the baking tray for 10 minutes (they will still be soft when taken out of the oven), and then transfer them to a wire rack to cool and harden slightly. Enjoy!