Gluten Free • Paleo • Sugar Free • Dairy Free

Apricot Pecan Cookies – Book Review

Guest Post Recipe (7)

I love people watching. Some people may call me nosey (I was once the gossip columnist for a Uni Mag!) but I like to think I’m studying them, their habits and maybe even judging them a little bit. I love autobiographies for the same reasons. You get a glimpse into some one’s life; the good, the bad and the oh so juicy. I also admit to watching TMZ when my kids were little.

I recently received a copy of ‘The Grain Free Family Table’, the new book from Carrie Vitt at Deliciously Organic. Not only is this a beautifully presented cook book, with over 100 healthy and delicious family friendly recipes, it’s a very personal and real look into Carries story of now she used food to heal herself. Carrie was diagnosed with Hashimoto’s thyrioditis, an autoimmune disease, and after not getting any answers from her Doctors she decided to use food to help heal her body. Whilst it didn’t happen overnight (nothing good ever does!) Carrie has reversed her disease and has gotten her life back on track.

‘The Grain Free Family’ is full of tasty recipes that the whole family can enjoy. One of my favourites are these Apricot Pecan Cookies. The juicy apricots are perfect with the nutty cookie crunch and the cookies keep their perfect shape with the addition of gelatine to the mixture. Carrie has recreated a family classic to suit people follow a gluten free and Paleo diet. You can order your own copy of ‘The Grain Free Family Table’ here.

Please note; this is a sponsored post as I received a copy of The Grain Free Family Table by Carrie Vitt to review however I make no commission from any sales and I really really do love this book!!

Apricot Pecan Cookies
Serves 12
My mom is famous for the cookie dough she sells at her shop in Dallas, The Festive Kitchen, and my all-time favorite is the apricot, oatmeal, and pecan cookie dough. With this grain-free version, I get to indulge in my favorite cookie again. The best part is that you can freeze the dough after it’s been scooped into dough balls and bake the cookies straight from the freezer—just add about 3 minutes to the baking time. During the holidays I make the dough weeks in advance and pop the cookies into the oven as soon as my guests arrive, filling the house with that fresh-baked cookie smell.
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
INGREDIENTS
  1. 2 Cups Almond Flour/Meal
  2. 2 tablespoons Coconut Flour
  3. 1⁄2 teaspoon Baking Soda
  4. 1⁄2 teaspoon unflavored grass-fed Gelatin
  5. 1⁄2 teaspoon Celtic sea salt
  6. 1 teaspoon ground Cinnamon
  7. 5 Tablespoons Coconut Oil melted
  8. 1 Tablespoon Water
  9. 1⁄4 cup raw Honey
  10. 2 tablespoons Almond Butter
  11. 1 tablespoon Vanilla Extract
  12. 1⁄4 cup chopped Pecans
  13. 1⁄4 cup chopped Apricots
INSTRUCTIONS
  1. Preheat the oven to 175C/350°F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
  2. Place the almond flour, coconut flour, baking soda, gelatin, salt, and cinnamon in a large mixing bowl and stir to combine. Place the coconut oil, water, honey, and almond butter in a small saucepan over medium-low heat and let the butter melt, stirring occasionally. Pour the wet mixture into the dry mixture, add the vanilla, and stir until combined. Stir in the pecans and apricots.
  3. Using a 2-inch cookie scoop, scoop the dough into balls and place them on the prepared baking sheet. Using your fingers, gently press each dough ball until you have a 3-inch round. Bake for 11 to 12 min¬utes, or until the cookies are just turning golden brown on the edges. Cool for 15 minutes before serving. Store the cookies in an airtight container for up to 3 days.
Notes
  1. NOTE: If you’d like to freeze the cookie dough, simply scoop all of the dough balls onto a baking sheet lined with unbleached parchment paper. Freeze the tray for 2 hours, or until the dough balls are firm. Transfer the dough balls to an airtight container and freeze for up to 3 months.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

2 Comments to Apricot Pecan Cookies – Book Review

    • A big bag of coconut flour will last you forever!! You use so little each time. Try my chocolate cupcakes or sticky date cupcakes; they’re awesone!!

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