Apricot Ginger Cookies-GF

I love picking fresh apricots off my tree in the late spring- early summer, but they just don’t last long enough.

If my tree has a good production year I take some of the apricots and freeze them to use later in smoothies and then I take some more and dehydrate them for later and when later comes…I make these delightful gluten-free cookies!

Print Recipe

Apricot Ginger Cookies-GF

  • Author: Tammie Duggar
  • Yield: Approx. 2 Dozen Cookies
Scale

Ingredients

3 Tablespoon Coconut Oil, Softened
1/4 Cup + 3 Tablespoons Pure Maple Syrup
1/2 Cup Almond Butter
1 Teaspoon Vanilla
1/2 Cup Gluten Free Rolled Oats
2/3 Cup Gluten Free Oat Flour*
1/4 Cup Arrowroot starch
1/4 Cup Almond Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1/4 Teaspoon Nutmeg
2 Teaspoon Fresh Ginger, Peeled And Finely Grated
1/2 Cup Unsweetened Dried Apricots, Chopped

Instructions

Preheat oven to 350˚

Prepare cookie sheet by lining with parchment paper.

In a mixing bowl, using an electric mixer cream together the coconut oil, maple syrup, almond butter and vanilla.

Add the remaining ingredients and mix until well blended.

Shape into balls and place on prepared cookie sheet, bake for 10 minutes.

Remove from oven and allow to cool slightly before placing on a cooling rack to cool completely.

Notes

*Using a coffee grinder or blender pulse whole rolled oats until they turn into flour.

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