Apricot and Hazelnut Cookies

by Edward Daniel
Caption of Apricot and Hazelnut Cookies. Image by Edward Daniel (c).

These Apricot and Hazelnut Cookies are gluten-free and go down a storm. I even made a dinky present – ideal for someone you may be dating! Apricots are an excellent source of Vitamin A and carotene.

Caption of Apricot and Hazelnut Cookies. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g coconut oil
  • 200g unrefined raw sugar cane
  • 2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 120g sorghum flour (gluten-free)
  • 280g plain white flour
  • 4 fresh apricots, coarsely chopped
  • 100g hazelnuts, chopped and toasted
  • 2 tsp egg replacer mixed with filtered water

Instructions

  1. Beat the oil, sugar, vanilla, cinnamon, and salt in a large bowl until light and fluffy.
  2. Stir in the flour and continue mixing.
  3. Mix in the apricots and hazelnuts.
  4. Finally, add the egg replacer. Continue mixing for about a minute.
  5. Lay out a long piece of cellophane and gently transfer the dough on to it. Softly, shape into a log about 4 to 5 centimetres in diameter. Wrap the dough in the cellophane and refrigerate overnight.
  6. Top tip: placing the dough in the cellophane keeps it moist but the refrigerator helps the dough to set and make it firm.
  7. Cut the dough log into 1cm slices. Shape into circles and transfer the cookies onto baking sheets. Space evenly apart.
  8. Bake the cookies for about 15 minutes until golden.
  9. Serve cold - as an option you can sprinkle on some icing sugar. Store in a sealed jar to preserve flavour!

 

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1 comment

Move Eat Create 6 September 2013 - 13:23

This combination of flavors is right up my ally! I am a HUGE fan of both hazelnuts and apricots, so this is a must try!

Reply

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