Apricot Easter Cookies

By: Ashley Dew

Who says Easter has to be unhealthy? There are so many creative and tasty ways to enjoy Easter treats without doing a disservice to your body. These are a delicious contribution to any Spring festivity and you can indulge while knowing your body won’t hate you for it. They are a subtle, refreshing, and perfectly wonderful Easter delicacy and taste as if Spring has landed directly upon your tongue.

Speaking of Easter delicacies, I was actually going to tell you a joke about an egg, but it’s not all it’s cracked up to be…

Servings

12

Ready In:

25 mins

Calories:

359

Good For:

Dessert

Ingredients

  • ½ cup butter or ghee softened
  • ¾ cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup tiger nut flour
  • 1 cup cassava flour (you can also replace either of the flours with almond flour – or all-purpose flour if you absolutely must)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup apricot jam

Nutrition Facts

Servings 12

Amount per Serving

Calories 359
Total Fat 16.4g
Saturated Fat 9.9g
Cholesterol 59mg
Sodium 167mg
Total Carbohydrates 51.5g
Dietary Fiber 3.1g
Total Sugars 34.8g
Protein 2.7g

 

Step by Step Instructions

Step 1

Preheat the oven to 350°F / 175 °C

Step 2

Cream together butter and honey until smooth and combined.

Step 3

Mix in the egg and vanilla. Sift the flour, baking soda, and salt. Add to the wet ingredients.

Step 4

Scoop roughly 1 inch cookie dough balls of dough onto a parchment lined baking sheet. 

Step 5

Press the cookie dough balls out to desired ‘height’.

Step 6

Make a thumbprint indentation into each cookie and fill with a generous teaspoon of apricot jam. For a variation, I sometimes swirl the jam into the dough instead of putting it on the top.

Step 7

Bake for 11-12 minutes until just starting to turn brown. Remove from the oven and let cool for 5 minutes on the baking sheet. Place cookies on a wire rack to finish cooling.

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