Well I took the plunge! Between the Thanksgiving holiday and Christmas, I let temptation get the better of me and I experimented with refined sugar and gluten. Basically, I indulged in chocolate treats, cookies, pie and cake. What was I thinking? The result? An extra 6 1/2 pounds, a sluggish feeling, and bloat. Was it worth it? At the moment, yes…in hindsight, no. One evening I was getting that “I need something sweet” feeling. I knew I had apricots on hand, so I decided to make my “go to” snack.
Apricot Cookies Makes 12-18
1 cup organic dried unsulfured apricots or organic regular dried
3/4 cup almond flour or your favorite gluten free baking mix
1/2 cup organic unsweetened coconut
1 T organic coconut oil
- Preheat oven to 350
- Place all ingredients in a food pressor and pulse until mixture is crumbly.
- Using your fingers and a tablespoon/or a small cookie scoop, roll into balls and place on a parchment lined cookie sheet
- Press the balls to flatten a bit.
- Bake for 18 minutes. Cool on a wire rack.
**Note – unsulfered apricots are brown in color, not orange so don’t be shocked.
Variation – Try using any dried fruit like peaches, dates, or cranberries
Credit: I wish I could say that a developed this recipe, but no. I modified this recipe and credit goes to Peter Osborne, author of No Grain, No Pain