Okay, I know. Most cookies aren't good for you. These are--sort of. Yes, they have sugar and fat, but they aren't loaded with either. What the cookies do have is whole grains and dried apricots, which, besides vitamins (like A and E), help sweeten the cookie naturally. Almond flour and sliced almonds add protein to the cookies, as well as subtle taste and a little crunch. The cookies make great after school (or work) snacks and wonderful accompaniments to fresh fruit. So, when the urge for a cookie or two hits, go ahead, bake these. They are wholesome indulgences!
Good for You Almond-Apricot Cookies -- Makes 18+
1/2 cup of butter or Smart or Earth Balance, softened
1/3 cup of sugar
1/3 cup of dark brown sugar
1 teaspoon of vanilla
1/2 teaspoon of almond extract
1 large egg
3/4 cup of white whole-wheat flour
3/4 cup of quick oats
1/2 cup of almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/2 cup of chopped dried apricots
1/2 cup of sliced almonds
Preheat the oven to 350 degrees and coat cookie sheets with non-stick cooking spray or line them with parchment paper. In a large bowl, beat together the butter and sugars until creamy. Beat in the vanilla and almond extract. Beat in the the egg until it's thoroughly incorporated. Add the white whole-wheat flour, oats, almond flour, salt, baking soda, baking powder, and cinnamon and stir to incorporate them. Stir in the apricots and almonds. Form 1-inch balls and space the dough balls about 2 inches apart on the cookie sheets. Bake the cookies for 7-8 minutes. Pull them from the oven and flatten them out with a spatula--so that they're about 1/2-inch thick. Put the cookies back into the oven and bake them for another 5-8 minutes until they're golden and set. If you want crunchier cookies bake them a minute or two longer. Let the cookies cool for 5 minutes and then remove them from the cookies sheets to cool completely.
