After the chocolate–fest last week, I thought it might be time to balance the scales a bit with some fruit. Dried fruit stuffed inside a cookie, that is. Why? What did you think I meant? There will be plenty of healthier food after the first of the year, but right now, let’s party.
Have you been attending holiday parties lately? What did you bring? I went to a Hanukkah dinner on Sunday and brought the roasted carrot salad that I shared with you a few weeks ago, plus the grain free quiche so many of you have enjoyed (though I spiked it with a little fresh rosemary for a holiday-ier twist), and both were a hit. In fact, this was the fourth time I’ve made this salad for a party since Thanksgiving, and so far, it has gotten nothing but rave reviews. I’ll be honest, though: I left these apricot pistachio cookies behind only so they wouldn’t overshadow my other dishes!
It’s hard for me to love something so simple as a drop cookie full of fruit and nuts, and it took all of my self control not to drizzle it with white chocolate or something, but I’m glad I resisted. These are great because they’re so simple.
They start with the same soft base that I love from my grain free chocolate chip cookies that are so popular that they’re on track to break the internet soon (Kidding) (sort of) (hopefully not) with just a few tiny tweaks. Then, instead of chocolate chips, you add two flavors that, for me anyway, are so familiar this time of year: dried apricots and lightly salted pistachios.
The apricots are sweet and chewy, while the pistachios lend a tiny bit of saltiness (that compliments the sweetness perfectly) plus, of course, some crunch. That’s really all there is to it.
Despite being so simple, they’re so satisfying! I know you’re all probably very busy this week, the last full week before Christmas and then the New Year, so I hope this quick and easy apricot pistachio cookie helps to simplify your holiday prep!
Pistachio Apricot Cookies
Soft and satisfying apricot pistachio cookies are perfect for the holidays! (gluten free, grain free, paleo friendly, low carb, dairy free and sugar free)
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 Tablespoons granulated monk fruit sweetener , or granulated stevia
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/4 cup shelled pistachios,, lightly salted, if possible, finely chopped
- 1/3 cup whole dried apricots,, finely chopped
Instructions
- Preheat the oven to 350F and cover a cookie sheet with parchment paper or a nonstick pad.
- Add the flours, sugar, salt and baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined.
- In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with.
- Stir briefly to cool it down slightly, then add the oil/honey mixture, egg and vanilla to the dry ingredients.
- Use an electric mixer if possible, or else stir vigorously with a whisk or fork, to make sure all of the wet ingredients are distributed equally throughout the dry ingredients.
- Fold in the pistachios and apricots.
- Scoop 2-Tablespoon portions of dough and press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough.
- Place dough discs on a cookie sheet, about 1" apart.
- 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.
Notes
- You can sub butter for coconut oil, if you prefer.
- If you'd like to add an unexpected element of flavor to this recipe, try replacing the vanilla extract with rosewater (just add an equal amount to the batter when it calls for the vanilla extract). Rosewater is exactly what it sounds like: water that is infused with the scent of rose pedals. It's used in many middle eastern pastries, and compliments Mediterranean flavors like apricot and pistachios really well. You can find it at middle eastern markets or online.
- Yield: 1 dozen cookies
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 179Saturated Fat: 5gCholesterol: 15mgSodium: 47mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 4g
[wprm-nutrition-label align=”center”]
June @ How to Philosophize with Cake says
What a fun cookie flavor that sounds like! Rosemary in desserts is so good, I really ought to use it more often. Love the apricot + rosemary pairing 🙂
Nora (A Clean Bake) says
Oooh rosemary would be good with these. I actually added rosewater 🙂
Medha @ Whisk & Shout says
Such a unique flavor- I love pistachios!
Nora (A Clean Bake) says
Me too!
Roxana says
Nora, these cookies are so lovely! Apricots and pistachios pair so beautifully together. I can’t wait to make these!
Nora (A Clean Bake) says
Thanks, Roxana! Let me know what you think of them!
Sam @ PancakeWarriors says
oh my gosh apricots are one of my favorite dried fruits. I don’t know why I haven’t put the in cookies yet, but that has to change. I love this simple recipe, it’s so healthy and I know it’s bursting with flavor
Nora (A Clean Bake) says
Dried apricots are so sweet and chewy that they’re the best addition to cookies! You have to try it!
Meagan says
I’m dying to try these cookies because I’m always snacking on dried apricots or pistachios. I’m about to start all my holiday baking in a few days and can’t wait! Do you think granulated coconut sugar would work in place of the monk fruit sweetener? I’ve never used the monk fruit sweetener before but I always have coconut sugar handy.
Nora (A Clean Bake) says
Yes, granulated coconut sugar would definitely work! A couple things to keep in mind, however: First, it is less sweet by volume than granulated stevia or monk fruit sweetener. So you will likely need to use 1.5-2x as much as the recipe calls for (3-4 Tablespoons). Start with 3 and adjust to your taste. Also, keep in mind that coconut sugar is brown to begin with and then tends to caramelize in the oven, so your cookies will be dark golden when they’re done. It won’t make a difference to the taste – I just don’t want you to be surprised!
Meagan says
I didn’t know monk fruit was so much sweeter. I’ll let you know how much coconut sugar I use and how they turn out. Thanks for the tips!
Nora (A Clean Bake) says
Yep! It tends to be as sweet, if not slightly sweeter (I’m told, but let’s go with “as sweet”) as refined white sugar. Comparatively, coconut sugar is less sweet than refined sugar. I’ve heard 50% less sweet, but who knows how they come up with these numbers so I always tell people to taste and adjust! Please do let me know how much you end up using! 🙂
Meagan says
So I doubled the recipe and wasn’t thinking and only added 3 tablespoons of coconut sugar in place of the monk fruit sweetener instead of 6-8. They actually turned out perfect though and were still sweet enough with the honey. If I need to make more, I will make them the same way. Can’t wait to share them with everyone during Christmas! Thanks again for your help and I hope you have a wonderful holiday 🙂
Dorothy says
I made these last night! They are delish! What do you think about substituting maple syrup for the honey?
Nora (A Clean Bake) says
I’m so glad you enjoyed them! Substituting maple syrup should be fine, but be aware that maple syrup tends to be a tiny bit thinner than honey, so the excess moisture might make the dough stickier. It also might need a minute or so of additional baking time. Also, the maple flavor doesn’t pair quite as well with the apricot and pistachio flavors, so if you have the option, go with a lighter-colored maple syrup, which tends to have a milder flavor. Let me know how it goes!
Traacy says
My daughter baked these for me for Christmas. They are delicious!
Nora (A Clean Bake) says
I am thrilled! Thanks for letting me know, Tracy!
Monica says
What a lovely recipe! I love the combination of apricot and pistachio, two of my faves (: And it’s a simple drop cookie, yummy
Heather B says
I made these with ghee instead of coconut oil and 2 tbsp coconut sugar instead of stevia. I am pretty impressed with them. I love the nutty flavor from the ghee. If anything, they were a hair too sweet for me and I might try omitting the sugar all together (and just use the honey). Thanks for the great recipe.
Nora (A Clean Bake) says
I love that! Thanks for letting me know. Feel free to omit the stevia, but don’t reduce the honey or the texture will come out funny.
Anne says
Just made these today, and they are awesome! I was wondering if you have ever experimented substituting some or all of the oil with applesauce or if you think that may work?
Thank you for the great recipe, my 4 year old will love these – his two favorite things are pistachios and apricots. ☺️
Nora (A Clean Bake) says
Unfortunately, I haven’t tried replacing the oil with applesauce! I’m sorry!
Brenda says
Can the egg be replaced with a vegan alternative?
Nora (A Clean Bake) says
I’m not sure. I haven’t tried it. Sorry!
Lisa says
Hi, a little late but I just made these yesterday & veganised them. I replaced the egg with a flax egg (1 tbsp of ground flax mixed with 3 tbsp of water, let sit for 5 min) and replaced the honey with maple syrup, they turned out amazing!!! I did throw in a few dried edible rose petals because rose flavour & pistachios together are so delicious. I will definitely make these again and will play with other add ins like grated orange zest & a splash of orange water or dark chocolate because why not… Love love this!!
Nora (A Clean Bake) says
Great to know this works! Thank you!
Nikki says
I made these and they burned so badly on the bottom and edges! I bake all the time so I have the right trays, I tried cooking them as balls or flattening them out, I tried even oiling the tray to see if that helped. Any thoughts? I’ve never had cookies burn like this so I’m sure it’s user error! But the smell and taste of the inside of the cookie was sublime! so I’m desperate to get this right! 🙂
Nora (A Clean Bake) says
Hi Nikki! Can you tell me more about the pans you’re baking on? That is probably a clue. Are they light colored or dark? Are you covering them with anything like parchment or a silpat, or baking directly on the pan? What material is the baking pan made from?