Apricot cookies are simple yet tasty cookies that can be easily prepared at home. A delightful combination of sweet and tangy flavors includes dried apricots as one of the major ingredients.
With their chewy and soft texture, these apricot cookies are a lovely treat for any occasion, be it a family get-together or another celebration. Apricot biscuits are flexible cookies that go well with tea or coffee as a pairing or as a snack or dessert. I’ll share a quick and easy recipe for these cookies in this blog.
Benefits of Apricot cookies
These apricot cookies have a lot of potential benefits when they are made with wholesome ingredients.
Nutritional Value: Dried Apricots, a key ingredient in apricot cookies, are rich in Vitamins A, and C, fibers, and Antioxidants. These nutrients support overall health, including the immune system, vision & digestion.
Fiber Content: Apricots are a good source of dietary fibers, which promote digestive health, maintain blood sugar levels in the body, and may also help in maintaining weight management by creating the feeling of fullness.
Energy boost: Cookies that are made with apricots provide a quick energy boost by making them a convenient snack option for busy days or as pre-workout fuel.
Satisfying treat: Home-made apricot cookies can satisfy sweet cravings in healthier ways when compared to other available cookies that are high in sugar and unhealthy fats.
Balanced diet: Baking cookies at home allows us to control the ingredients and portion sizes which makes it easier to enjoy it as a balanced diet.
Apricot Cookies Recipes
Here I am going to share three types of apricot cookie recipes that can be easily prepared at home within 40-60 minutes.
Chewy Apricot Cookies
If you are looking for a snack with a slightly sweet and tangy taste, then these chewy apricot cookies are the best suited. This recipe hardly takes 40 minutes with the procedure mentioned below.
Ingredients:
– 1 cup dried apricots, chopped
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chopped dried apricots until evenly distributed throughout the dough.
7. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
8. Flatten each cookie slightly with the palm of your hand.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Once cooled, store in an airtight container for up to one week.
Nutritional Insights.
These values are based on per cookie and assuming about 24 cookies per batch.
| Calories | 120 Kcal |
| Total Fats | 5.5 g |
| Saturated Fats | 3.4 g |
| Cholesterol | 20 mg |
| Sodium | 65 mg |
| Total Carbohydrates | 17 g |
| Dietary Fibers | 0.8 g |
| Sugars | 8 g |
| Protein | 1.5 g |
Apricot Almond Cookies
These apricot cookies are similar in preparation to the above chewy cookies but the only difference is the one ingredient where we use almond flour in this case.
Ingredients:
– 1 cup dried apricots, chopped
– 1 cup almond flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 egg
– 1 teaspoon almond extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Sliced almonds for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and almond extract until well combined.
4. In a separate bowl, whisk together the almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chopped dried apricots until evenly distributed throughout the dough.
7. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
8. Flatten each cookie slightly with the palm of your hand. Press a sliced almond onto the top of each cookie, if desired.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Once cooled, store in an airtight container for up to one week.
Nutritional Insights.
These values are based on per cookie and assuming about 24 cookies per batch.
| Calories | 110 Kcal |
| Total Fats | 7 g |
| Saturated Fats | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 40 mg |
| Total Carbohydrates | 10 g |
| Dietary Fibers | 1 g |
| Sugars | 7 g |
| Protein | 2 g |
Oatmeal Apricot Cookies
With the addition of rolled oats these Apricot cookies turn out to be wholesome and healthier options. In this variation, the dried apricots are chopped and mixed with oatmeal cookie dough resulting in cookies with a chewy texture and sweet apricot flavor complementing the oats.
Ingredients:
– 1 cup dried apricots, chopped
– 1 cup old-fashioned oats
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 3/4 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, mix the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Fold in the oats and chopped dried apricots until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart.
8. Flatten each cookie slightly with the back of a spoon or your fingers.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Once cooled, store in an airtight container for up to one week.
Nutritional Insights.
These values are based on per cookie and assuming about 24 cookies per batch.
| Calories | 110 Kcal |
| Total Fats | 4.5 g |
| Saturated Fats | 2.5 g |
| Cholesterol | 20 mg |
| Sodium | 75 mg |
| Total Carbohydrates | 16 g |
| Dietary Fibers | 1 g |
| Sugars | 9 g |
| Protein | 2 g |
Overall these apricot cookies are a dish that you can experience the joy of having cookies with plenty of nutritional benefits
