Apricot and pistachio cookies
These apricot and pistachio cookies blend the sweetness of dried apricots with the nutty crunch of pistachios. Enhanced with oats and seeds, they offer a nutritious twist on a classic treat.
Cook time 15 min
Prep time 20 min
Ingredients:
1/2 cup butter1 egg
1 cup oats
2 cups self-raising flour
2 tbsp sunflower seeds
1 tbsp chia seeds
2 tbsp cinnamon
2 tbsp dried apricots
2 tbsp pistachio nuts
These apricot and pistachio cookies combine the natural sweetness of dried apricots with the nutty crunch of pistachios, resulting in a delightful treat that's both tasty and nutritious. The addition of chia seeds, oats, and sunflower seeds add extra fiber and crunch, making these cookies a guilt-free indulgence.
Instructions:
Enjoy these apricot and pistachio cookies with a glass of milk or a cup of tea for a perfect snack. They are not only delicious but also packed with nutrients that make them a healthier choice for a sweet treat. Happy baking!
Apricot and pistachio cookies FAQ:
Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown.
The cookies are done when the edges turn golden brown. They should look set and slightly firm to the touch.
Use a standard baking tray lined with parchment paper. Ensure the cookies are spaced about 2 inches apart to allow for spreading.
Yes, you can substitute dried apricots with other dried fruits like raisins, cranberries, or figs. Adjust the sweetness if necessary.
Store the cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Cooking Tips:
- Ensure your butter is at room temperature for easier mixing with other ingredients.
- Chop the dried apricots and pistachios into small pieces for even distribution in the dough.
- Do not overmix the dough once the flour has been added to avoid tough cookies.
- For an extra layer of flavor, lightly toast the pistachio nuts before adding them to the dough.
- Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
- Bake the cookies on a parchment-lined baking sheet for easy cleanup and to prevent sticking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
8 ServingsCalories 360kcal
Protein 9g
Carbohydrates 44g
Fiber 6g
Sugar 2.81g
Fat 18g
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