Apricot Pecan Cookies (Barely Adapted from Carrie Vitt's The Grain-Free Family Table)
I used chickpea flour instead of coconut flour because I was out of coconut flour. Usually it's hard to do a 1-to-1 replacement of coconut flour in baking because coconut flour is a dense, moisture sucker (as I learned when I tried to use it in my sweet potato pancake turned sweet potato cake recipe). HOWEVER, chickpea flour is also dense and the recipe calls for such a small amount that it worked out fine.
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour or chickpea flour if you can't find coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon unflavored grass-fed gelatin
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted OR 5 tablespoons coconut oil plus 1 tablespoon water for a Paleo/dairy-free adaptation
- 1/4 cup raw honey
- 2 tablespoons almond butter
- 1 tablespoon pure vanilla extract
- 1/4 cup chopped pecans
- 1/4 cup chopped apricots
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with unbleached parchment paper or coat it with coconut oil cooking spray.
- Place the almond flour, coconut flour, baked 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 to combine. 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 11-12 minutes 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 3 days. Enjoy!