Peanut Butter Apricot Cookies Recipe

Name: Peanut Butter Apricot Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 3/4 cup whole wheat flour; 1/4 cup flax seed meal; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon cardamom; Wet Ingredients; 1 cup brown sugar; 4 tablespoons peanut butter; 1 tablespoon tahini; 2 eggs (or equivalent egg sub. for vegan cookies); Mix In; 1 cup dried apricot (cut into smaller chunks); 1/2 cup oats

Servings: persons

Dry Ingredients
3/4 cup whole wheat flour
1/4 cup flax seed meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
Wet Ingredients
1 cup brown sugar
4 tablespoons peanut butter
1 tablespoon tahini
2 eggs (or equivalent egg sub. for vegan cookies)
Mix In
1 cup dried apricot (cut into smaller chunks)
1/2 cup oats

1
Preheat oven to 350 degrees.
2
Grease a cookie sheet and line it with parchment paper.
3
Whisk together dry ingredients.
4
Blend wet ingredients until as close to smooth as possible.
5
Mix dry ingredients with the wet mixture until fully incorporated. The batter will be thick and sticky, so it would probably be easiest to do this with a fork or mixing spoon.
6
Stir in the oats and apricots.
7
Form into balls and flatten onto parchment paper. Again, this is easier to do with wet hands.
8
Bake for about 15 to 20 minutes or until the tops look golden (don't wait for them to brown or they will be too hard when they cool).
9
To store (and for transportation purposes), I like to wrap each cookie in plastic wrap. Voila! Bakery-style!

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dry Ingredients, 3/4 cup whole wheat flour, 1/4 cup flax seed meal, 1/2 teaspoon baking powder, and more.

Yes, Peanut Butter Apricot Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Apricot Cookies

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