Apricot Pistachio Cookies
These are my favourite cookies! They are healthy, easy to make, delicious and they keep well!
1 1/2 cups blanched almond flour
1/4 cup coconut flour
A pinch of sea salt
1/8 teaspoon baking soda
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 cup honey
1/4 cup melted coconut oil
1/4 cup shelled pistachios
1/3 cup whole dried apricots, finely sliced
Preheat the oven to 180C and cover a baking tray with parchment paper.
Add the flours, salt and baking soda to a large mixing bowl. Stir gently until combined.
In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. (This softens the honey and makes it much easier to work with.)
Stir briefly to cool it down slightly, then add the wet ingredients to the dry ingredients. Stir vigorously until the wet and dry and well mixed.
Fold in the pistachios and apricots.
Using a spoon (or your hands) scoop the mixture, and form into little balls. Place on the parchment paper, leaving space in between.
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.
You can sub butter for coconut oil, if you prefer.
There is always room for chocolate chips if you want to add them!