Chewy Almond Apricot Cookies
Sweet, chewy, and full of dried apricots, these Almond Apricot Cookies are made with almond flour and aquafaba to keep them gluten free and vegan.
Servings: 32 cookies
Calories: 130kcal
Equipment
- Parchment paper or a silicone baking mat
Ingredients
- 3 3/4 cups almond flour
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar divided
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 5 Tablespoons aquafaba (chickpea cooking liquid) or 3 egg whites
- 1/2 cup dried apricots chopped
Instructions
- Heat oven to 300°F. Prepare a baking pan by lining it with parchment paper or a silicone baking mat.
- Pulse 3 3/4 cups almond flour, 3/4 cup granulated sugar, 1/2 cup of the powdered sugar, and 1/4 teaspoon salt together in a food processor until mixed. Add 1 teaspoon vanilla and 1/4 teaspoon almond extract. Add 5 Tablespoons aquafaba (chickpea cooking liquid), 2 Tablespoons at a time, processing until incorporated after each addition.
- Turn the food processor to low speed. Add the chopped apricots and process on low speed until the apricots are incorporated.
- Place the remaining 1/4 cup of powdered sugar in a small bowl. Scoop the dough with a teaspoon, and roll into 1 inch balls. Roll each ball in the powdered sugar, tapping off any excess. Place balls about 1/2 inch apart on the prepared baking sheet. Bake for 25-30 minutes, until balls appear dry and cracked. Cool on baking sheet for at least 10 minutes before serving. Store leftovers in an airtight container or zipper bag at room temperature or in the freezer.
Nutrition
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 108mg | Fiber: 1g | Sugar: 9g
