Apricot and pistachio cookies

Indulge in the delightful flavors of our Apricot and Pistachio Cookies. These delicious treats are made with wholesome oats, chia and sunflower seeds, and infused with the warm essence of cinnamon. Perfectly balanced with the sweet, tangy apricots and nutty pistachios, these cookies are a healthy and satisfying snack for any time of the day. Enjoy the crunchy texture and rich taste in every bite!

  • 06 May 2025
  • Cook time 15 min
  • Prep time 20 min
  • 8 Servings
  • 9 Ingredients

Apricot and pistachio cookies

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.

Ingredients:

1/2 cup butter
110g
1 egg
50g
1 cup oats
90g
2 cups self-raising flour
300g
2 tbsp sunflower seeds
30g
1 tbsp chia seeds
16g
2 tbsp cinnamon
30g
2 tbsp dried apricots
30g
2 tbsp pistachio nuts
30g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Prepare the Wet Ingredients: In a large mixing bowl, cream together the softened butter and the egg until well combined and smooth.
3. Combine Dry Ingredients: In another bowl, mix together the oats, self-raising flour, sunflower seeds, chia seeds, and cinnamon.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until everything is well combined and a dough forms.
5. Add Apricots and Pistachios: Fold the chopped dried apricots and chopped pistachio nuts into the dough, ensuring they are evenly distributed.
6. Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking tray, spacing them about 2 inches apart. Lightly flatten the tops of the cookies with the back of a spoon.
7. Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
8. Cool: Remove the cookies from the oven and let them cool on the baking tray for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cool, serve your delicious apricot and pistachio cookies with a cup of tea or a glass of milk!

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.

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!

Nutrition Facts
Serving Size90 grams
Energy
Calories 360kcal18%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 44g13%
Fiber 6g16%
Sugar 2.81g3%
Fat
Fat 18g21%
Saturated 7g24%
Cholesterol 60mg-
Vitamins
Vitamin A 120ug14%
Choline 40mg7%
Vitamin B1 0.21mg18%
Vitamin B2 0.07mg5%
Vitamin B3 1.35mg8%
Vitamin B6 0.11mg6%
Vitamin B9 30ug7%
Vitamin B12 0.06ug3%
Vitamin C 0.38mg0%
Vitamin E 1.43mg10%
Vitamin K 3.28ug3%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.28mg32%
Iron, Fe 1.88mg17%
Magnesium, Mg 50mg12%
Phosphorus, P 190mg15%
Potassium, K 250mg7%
Selenium, Se 18ug31%
Sodium, Na 12mg1%
Zinc, Zn 1.38mg13%
Water
Water 14g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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