Apricot Pecan Cookies
Excerpt from The Grain-Free Family Table –
“My mom is famous for the cookie dough she sells at her shop in Dallas, The Festive Kitchen, and my all-time favorite is the apricot, oatmeal, and pecan cookie dough. With this grain-free version, I get to indulge in my favorite cookie again. The best part is that you can freeze the dough after it’s been scooped into dough balls and bake the cookies straight from the freezer—just add about 3 minutes to the baking time. During the holidays I make the dough weeks in advance and pop the cookies into the oven as soon as my guests arrive, filling the house with that fresh-baked cookie smell.”
| Servings | Prep Time |
| 123 inch cookies | 15minutes |
| Cook Time | Passive Time |
| 11-12 minutes | 15minutes |
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Ingredients
- 2cups Almond FlourBlanched
- 2tbsp Coconut Flour
- 1/2tsp Baking Soda
- 1/2tsp Unflavored Grass-Fed GelatinI used Great Lakes Brand
- 1/2 tsp Celtic Sea
- 1tsp Ground Cinnamon
- 6 tbsp Unsalted Buttermelted, grass-fed preferred
- 1/4 cup Raw Honey
- 2tbsp Almond Butter
- 1tbsp Pure Vanilla Extract
- 1/4 cup Pecanschopped, soaked and dehydrated
- 1/4 cup Dried Apricotschopped, I used Made in Nature organic
Instructions
- Preheat the oven to 350°F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
- Place the almond flour, coconut flour, baking soda, gelatin, salt, and cinnamon in a large mixing bowl and stir to combine. Place the butter, honey, and almond butter in a small saucepan over medium-low heat and let the butter melt, stirring occasionally. Pour the wet mixture into the dry mixture, add the vanilla, and stir until combined. Stir in the pecans and apricots.
- Using a 2-inch cookie scoop, scoop the dough into balls and place them on the prepared baking sheet. Using your fingers, gently press each dough ball until you have a 3-inch round. Bake for 11 to 12 min¬utes, or until the cookies are just turning golden brown on the edges. Cool for 15 minutes before serving. Store the cookies in an airtight container for up to 3 days.
Recipe Notes
Image used with permission from Harper Collins Publishers.
PALEO/DAIRY-FREE ADAPTATION: Use 5 tablespoons coconut oil plus 1 tablespoon water in place of the butter.
NOTE: If you’d like to freeze the cookie dough, simply scoop all of the dough balls onto a baking sheet lined with unbleached parchment paper. Freeze the tray for 2 hours, or until the dough balls are firm. Transfer the dough balls to an airtight container and freeze for up to 3 months.