35+ Healthy Gluten-Free Apricot Cookie Recipes You’ll Love

If you’re on the hunt for delicious gluten-free apricot cookie recipes, you’ve come to the right place!

Apricots add a naturally sweet and slightly tangy flavor to cookies, making them a perfect ingredient for a variety of treats.

Whether you prefer chewy, crispy, or nutty cookies, we’ve gathered over 35 delightful gluten-free apricot cookie recipes that will satisfy your sweet cravings.

From classic oat-based cookies to almond flour delights, these recipes are perfect for anyone following a gluten-free diet.

Let’s get baking!

35+ Healthy Gluten-Free Apricot Cookie Recipes You’ll Love

With so many gluten-free apricot cookie recipes to choose from, there’s something for everyone!

Whether you prefer soft and chewy cookies with dried apricots or crunchy almond-based delights, these recipes offer a variety of textures and flavors.

Perfect for an afternoon snack, holiday treats, or just because, these cookies prove that going gluten-free doesn’t mean sacrificing taste.

Try a few of these recipes and discover your new favorite apricot cookie!

Chewy Almond Apricot Cookies

These chewy almond apricot cookies are naturally gluten-free, packed with nutty goodness and bursts of fruity sweetness. Made with almond flour and dried apricots, they offer a soft texture with just the right amount of chewiness. Perfect as an afternoon treat or a light dessert, these cookies are easy to prepare and filled with wholesome ingredients.

Ingredients:

• 1 ½ cups almond flour
• ½ cup chopped dried apricots
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the egg, honey (or maple syrup), and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the chopped dried apricots.
6. Using a spoon, scoop small portions of dough onto the baking sheet, spacing them apart.
7. Bake for 10–12 minutes, or until the edges are golden brown.
8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are soft, slightly chewy, and full of apricot flavor with a hint of nuttiness from the almond flour. They are a great gluten-free option for a quick snack or a sweet bite after dinner. Store them in an airtight container to maintain their freshness.

Oatmeal Apricot Cookies

These hearty oatmeal apricot cookies are a wonderful gluten-free option, loaded with fiber-rich oats and naturally sweet dried apricots. They have a soft, chewy texture with a hint of cinnamon and vanilla, making them a satisfying snack or breakfast treat. The combination of oats and apricots provides a great balance of chewiness and subtle sweetness.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ½ cup chopped dried apricots
• ¼ cup coconut sugar or brown sugar
• ¼ cup coconut oil, melted
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the oats, almond flour, cinnamon, baking soda, and salt.
3. In another bowl, mix the coconut oil, coconut sugar, egg, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the chopped dried apricots.
5. Scoop out spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes or until golden brown.
7. Let cool for a few minutes before transferring to a wire rack.

These cookies are naturally sweet, wholesome, and have a satisfying chew from the oats and apricots. They make a fantastic grab-and-go snack, and they pair beautifully with a warm cup of tea or coffee. Store in an airtight container to keep them fresh for days.

Coconut Apricot Macaroons

Light, sweet, and slightly crispy on the outside, these coconut apricot macaroons are a delightful gluten-free treat. The combination of shredded coconut and dried apricots creates a tropical-inspired bite with a chewy, airy texture. These cookies are naturally dairy-free as well, making them suitable for various dietary needs.

Ingredients:

• 2 cups unsweetened shredded coconut
• ½ cup chopped dried apricots
• ¼ cup honey or maple syrup
• 2 egg whites
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded coconut and chopped dried apricots.
3. In a separate bowl, whisk the egg whites, vanilla extract, honey (or maple syrup), and salt until frothy.
4. Gently fold the egg white mixture into the coconut-apricot mixture.
5. Scoop small mounds of the mixture onto the baking sheet, shaping them into small domes.
6. Bake for 15–18 minutes or until golden brown on the edges.
7. Let cool completely before serving.

These macaroons are wonderfully light yet satisfyingly chewy, with the natural sweetness of coconut and apricots shining through. They are perfect for an afternoon snack or a dessert that feels indulgent yet wholesome. Store them in an airtight container to maintain their texture and flavor.

Each of these gluten-free apricot cookies brings something unique to the table, from the nutty chewiness of almond flour to the hearty texture of oats and the tropical crispness of coconut. Whether you’re looking for a nutritious snack or a sweet treat, these recipes offer delicious gluten-free options that are easy to make and full of flavor. Enjoy!

Apricot Pecan Shortbread Cookies

These gluten-free apricot pecan shortbread cookies are buttery, crumbly, and filled with a sweet, nutty flavor. With a delicate balance between rich, buttery shortbread and chewy dried apricots, these cookies offer a satisfying crunch from the toasted pecans and a tender bite from the apricots. The perfect treat for those who love a more traditional cookie experience with a gluten-free twist.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup coconut sugar or brown sugar
• ½ cup chopped dried apricots
• ½ cup chopped pecans
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and coconut sugar (or brown sugar) until smooth.
3. Add the vanilla extract and salt, mixing well.
4. Gradually stir in the gluten-free flour until the dough begins to form.
5. Fold in the chopped dried apricots and pecans.
6. Roll the dough into small balls and flatten them slightly onto the baking sheet.
7. Bake for 12–15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These shortbread cookies are irresistibly buttery, with just the right amount of sweetness from the apricots and a subtle crunch from the pecans. Perfect for any occasion, they make an excellent gift or a luxurious addition to any dessert table. Store them in an airtight container for up to a week.

Apricot Coconut Energy Bites

These apricot coconut energy bites are an easy, no-bake treat perfect for a quick snack or pre-workout energy boost. Packed with healthy fats, fiber, and natural sugars from dried apricots and shredded coconut, they offer a satisfying and nourishing bite that’s both sweet and chewy. They’re also a great option for gluten-free diets or anyone looking for a clean, energy-boosting snack.

Ingredients:

• 1 cup dried apricots
• 1 cup unsweetened shredded coconut
• ¼ cup almond butter
• 2 tablespoons honey or maple syrup
• 1 tablespoon chia seeds
• ¼ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Place the dried apricots in a food processor and pulse until finely chopped.
2. Add the shredded coconut, almond butter, honey (or maple syrup), chia seeds, vanilla extract, and a pinch of salt.
3. Process the mixture until it starts to come together as a dough.
4. Roll the mixture into small bite-sized balls (about 1-inch in diameter).
5. Place the balls in the refrigerator for at least 30 minutes to firm up.
6. Store in an airtight container in the fridge for up to a week.

These energy bites are quick to make and perfect for those busy days when you need something nutritious and satisfying. They have a natural sweetness from the apricots and coconut, along with a boost of healthy fats from the almond butter. They’re great to have on hand for a quick snack or to power through a workout!

Apricot Chocolate Chip Cookies

Sweet, tangy dried apricots paired with rich chocolate chips make these gluten-free apricot chocolate chip cookies a decadent yet balanced treat. The soft and chewy texture of the cookies, combined with the chewy apricots and melting chocolate chips, creates a delightful experience with every bite. These cookies are sure to satisfy any sweet tooth!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup coconut sugar or brown sugar
• ½ cup chocolate chips (gluten-free)
• ½ cup chopped dried apricots
• ½ cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate bowl, mix together the melted coconut oil, coconut sugar, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the chocolate chips and chopped dried apricots.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8–10 minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These cookies are a perfect balance of sweet and savory, with the combination of apricots and chocolate making every bite a delicious indulgence. They’re a great treat for any occasion, and their gluten-free nature ensures that ev

Apricot Cashew Cookies

Cashews and dried apricots come together in this soft, gluten-free cookie recipe that is both crunchy and chewy. The buttery flavor of the cashews pairs perfectly with the tart sweetness of the apricots, while the use of coconut flour adds a delicate texture. These cookies are simple to make and a lovely option for anyone on a gluten-free diet.

Ingredients:

• 1 cup cashew nuts, chopped
• 1 cup coconut flour
• ½ cup dried apricots, chopped
• ¼ cup maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the coconut flour, baking soda, and salt.
3. In another bowl, whisk the egg, maple syrup, and vanilla extract together.
4. Stir the wet ingredients into the dry ingredients and mix until combined.
5. Fold in the chopped cashews and apricots.
6. Scoop out tablespoon-sized portions of dough and place them on the baking sheet.
7. Flatten the dough slightly with your fingers.
8. Bake for 10–12 minutes, or until the edges are golden.
9. Let cool before transferring to a wire rack.

These apricot cashew cookies have a delicate sweetness from the maple syrup and the chewy texture from the apricots. The cashews add a lovely crunch, making each bite a wonderful balance of flavors. These are ideal for a healthy treat or a light dessert, and they store well in an airtight container for a few days.

Apricot Banana Cookies

These apricot banana cookies are naturally sweetened and gluten-free, combining the richness of ripe bananas with the tartness of dried apricots. The mashed bananas give these cookies a soft and cake-like texture, while the apricots add bursts of fruity sweetness. Perfect for a healthy snack or a nutritious breakfast cookie, these treats are quick to make and full of wholesome ingredients.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free oats
• ½ cup chopped dried apricots
• ¼ cup almond butter
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the ripe bananas until smooth.
3. Stir in the almond butter, vanilla extract, cinnamon, and salt.
4. Add the gluten-free oats and chopped dried apricots, mixing until well combined.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly.
6. Bake for 12–15 minutes, or until golden around the edges.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

These apricot banana cookies are wonderfully soft and naturally sweet, with the perfect balance of flavors from the banana and apricots. They are perfect for breakfast on the go or as a healthy snack throughout the day. Keep them in an airtight container to keep them soft for up to a week.

Apricot Gingerbread Cookies

These spicy, gluten-free apricot gingerbread cookies are perfect for the holiday season or any time you’re craving a warm, spiced treat. The combination of molasses, cinnamon, and ginger creates a comforting base, while the dried apricots add a sweet, chewy contrast to the spiced flavor. These cookies are sure to become a favorite for both gluten-free and non-gluten-free bakers alike.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut oil, melted
• ¼ cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup chopped dried apricots

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, molasses, egg, and vanilla extract until smooth.
4. Gradually stir the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the chopped dried apricots.
6. Roll the dough into small balls and flatten them slightly on the baking sheet.
7. Bake for 10–12 minutes or until golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These gingerbread cookies have a wonderful spice blend that pairs perfectly with the chewy, tart apricots. They’re perfect for the holiday season but can be enjoyed year-round. The combination of warming spices and sweet apricots makes these cookies a real treat for those who love bold flavors. Store in an airtight container for up to a week.

Apricot Chia Seed Cookies

These apricot chia seed cookies are a healthy, gluten-free option that’s both crunchy and chewy. Packed with fiber and healthy fats from chia seeds and dried apricots, they make a nutritious snack or light dessert. The combination of apricots’ natural sweetness with the slight crunch from chia seeds provides a satisfying texture. These cookies are simple to prepare and perfect for anyone looking for a guilt-free indulgence.

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup dried apricots, chopped
• 2 tablespoons chia seeds
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the oat flour, chia seeds, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients and mix until a dough forms.
5. Fold in the chopped dried apricots.
6. Drop spoonfuls of dough onto the baking sheet and flatten slightly.
7. Bake for 10–12 minutes, or until golden around the edges.
8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are the perfect combination of wholesome ingredients, with the apricots adding a natural sweetness and the chia seeds providing a nice texture. They’re an excellent snack for a quick energy boost or a healthy dessert. Store in an airtight container for up to a week.

Apricot Pistachio Biscotti

For those who love a crunchy, dunkable treat, these apricot pistachio biscotti are a gluten-free delight. The nutty pistachios complement the tangy apricots, while the double-baked process creates a crisp texture that’s perfect for dipping into coffee or tea. This simple, refined treat is ideal for a gluten-free dessert table or as an afternoon snack with your favorite warm beverage.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup coconut flour
• ½ cup shelled pistachios, chopped
• ½ cup dried apricots, chopped
• 3 large eggs
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs, honey (or maple syrup), and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the chopped pistachios and apricots.
6. Shape the dough into a log on the baking sheet, about 12 inches long and 2 inches wide.
7. Bake for 20–25 minutes, or until golden brown.
8. Remove from the oven and let cool for 10 minutes before slicing the log into ½-inch wide pieces.
9. Arrange the slices back on the baking sheet and bake for an additional 10 minutes to crisp up.
10. Allow the biscotti to cool completely before serving.

These biscotti are crunchy, nutty, and slightly sweet, making them perfect for dipping or enjoying on their own. The apricots add a fruity touch that complements the pistachios beautifully. Store in an airtight container for up to two weeks.

Apricot Zucchini Cookies

These apricot zucchini cookies are a unique and delicious way to incorporate vegetables into your gluten-free baking. The combination of grated zucchini and dried apricots provides a soft, moist texture while adding nutritional value. The flavors meld together beautifully, creating a wholesome, lightly spiced cookie that’s perfect for a snack or a healthier dessert option.

Ingredients:

• 1 cup gluten-free all-purpose flour
• ½ cup grated zucchini, moisture squeezed out
• ½ cup dried apricots, chopped
• ¼ cup coconut sugar or brown sugar
• ¼ cup coconut oil, melted
• 1 large egg
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the gluten-free flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the coconut oil, coconut sugar, and egg until smooth.
4. Stir in the grated zucchini and chopped apricots.
5. Add the wet ingredients to the dry ingredients and mix until fully combined.
6. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These cookies are soft, chewy, and surprisingly light, thanks to the zucchini. The apricots add a lovely sweetness and depth of flavor, while the cinnamon brings a touch of warmth. These cookies are a great way to sneak in some veggies while enjoying a sweet treat. Store them in an airtight container for up to a week.

Apricot Orange Cookies

These apricot orange cookies are a zesty and refreshing gluten-free treat. The bright flavor of orange zest pairs beautifully with the sweetness of dried apricots, while the almond flour base creates a soft and slightly nutty texture. These cookies are perfect for a light snack or as a sweet dessert with a citrusy twist.

Ingredients:

• 1 ½ cups almond flour
• ½ cup dried apricots, chopped
• Zest of 1 orange
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the egg, honey (or maple syrup), vanilla extract, and orange zest.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the chopped dried apricots.
6. Drop spoonfuls of dough onto the baking sheet and flatten them slightly.
7. Bake for 8–10 minutes, or until the edges are golden.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

The citrusy orange zest enhances the sweet and tart apricots, creating a cookie that’s fresh and fragrant. These cookies are a light yet flavorful treat, perfect for an afternoon snack or a refreshing dessert. Store them in an airtight container for up to a week.

Apricot Almond Butter Cookies

These apricot almond butter cookies are rich, nutty, and filled with the natural sweetness of dried apricots. The almond butter gives the cookies a dense, chewy texture, while the apricots provide bursts of flavor. They’re easy to make, gluten-free, and perfect for anyone craving a wholesome and indulgent treat.

Ingredients:

• 1 cup almond butter
• ½ cup dried apricots, chopped
• ¼ cup honey or maple syrup
• 1 large egg
• ½ teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the almond butter, honey (or maple syrup), egg, and vanilla extract.
3. Stir in the baking soda and salt.
4. Fold in the chopped dried apricots.
5. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
6. Flatten the cookies slightly with the back of a spoon.
7. Bake for 10–12 minutes, or until golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are soft, chewy, and packed with flavor from the almond butter and apricots. They’re a great option for a quick snack or a satisfying dessert. Store them in an airtight container for up to a week.

Apricot Lemon Poppy Seed Cookies

These apricot lemon poppy seed cookies are a delightful gluten-free treat that’s both bright and flavorful. The tangy lemon zest and the sweet dried apricots make for a refreshing combination, while the poppy seeds add a subtle crunch. These cookies are perfect for those who love citrusy desserts with a bit of texture.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup dried apricots, chopped
• Zest of 1 lemon
• 1 tablespoon poppy seeds
• ¼ cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the gluten-free flour, baking soda, and salt.
3. In another bowl, whisk together the egg, honey (or maple syrup), vanilla extract, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the chopped dried apricots and poppy seeds.
6. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 8–10 minutes, or until the edges are golden.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies have a perfect balance of citrusy zing and sweet apricot flavor, with the poppy seeds adding a delightful crunch. They’re a great option for a light, flavorful treat. Store them in an airtight container for up to a week.

Apricot Maple Pecan Cookies

These Apricot Maple Pecan Cookies are a delightful gluten-free treat, offering a balance of rich sweetness from maple syrup and the crunch of toasted pecans. The chewy apricots provide a fruity contrast to the nuts, while the maple syrup enhances the cookies with a warm, caramel-like sweetness. These cookies are perfect for snacking or as a cozy dessert to enjoy with a warm beverage.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup pecans, chopped
• ½ cup dried apricots, chopped
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, beat the egg, maple syrup, and vanilla extract until well combined.
4. Stir in the melted coconut oil and mix until smooth.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Fold in the chopped pecans and apricots.
7. Drop spoonfuls of dough onto the baking sheet and flatten slightly with the back of a spoon.
8. Bake for 10–12 minutes, or until the edges are golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies offer a delightful mix of textures and flavors. The sweetness of the maple syrup balances beautifully with the tangy apricots, while the pecans add a satisfying crunch. They’re a perfect snack to satisfy both sweet and nutty cravings. Store them in an airtight container for up to a week.

Apricot Cinnamon Swirl Cookies

These Apricot Cinnamon Swirl Cookies are a flavorful gluten-free treat that combines the sweet and tart taste of apricots with a swirl of cinnamon sugar for a cozy, comforting experience. With their soft, chewy texture and the lovely aroma of cinnamon and apricot, these cookies make a great snack or dessert for those who enjoy the warm, spicy flavors of cinnamon.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup dried apricots, chopped
• ¼ cup coconut sugar
• 1 teaspoon ground cinnamon
• 1 egg
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate bowl, mix the egg, coconut sugar, vanilla extract, and melted butter until smooth.
4. Combine the wet and dry ingredients, mixing until a dough forms.
5. Stir in the chopped apricots.
6. In a small bowl, mix the ground cinnamon with a bit of coconut sugar.
7. Roll the dough into small balls and roll them in the cinnamon sugar mixture.
8. Place the dough balls onto the baking sheet and flatten slightly.
9. Bake for 10–12 minutes, or until the edges are golden.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are lightly spiced with cinnamon and filled with the tangy sweetness of apricots. The cinnamon swirl adds a fun visual element and a burst of flavor that enhances each bite. Perfect for those who enjoy a little spice with their sweets! Store in an airtight container for up to a week.

Apricot Coconut Flour Cookies

These Apricot Coconut Flour Cookies are a soft and chewy gluten-free treat, made with nutrient-dense coconut flour and sweetened naturally with dried apricots. The coconut flour adds a subtle flavor, while the apricots offer a chewy sweetness that pairs wonderfully with a light hint of vanilla. These cookies are a great choice for anyone looking for a wholesome, low-carb dessert option.

Ingredients:

• 1 cup coconut flour
• ½ cup dried apricots, chopped
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the coconut flour, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the chopped apricots.
6. Drop spoonfuls of dough onto the baking sheet and flatten slightly with a spoon.
7. Bake for 12–14 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are light, chewy, and packed with flavor from the coconut flour and apricots. They’re a great choice for a healthy dessert or snack, and their natural sweetness makes them a satisfying treat. Store in an airtight container for up to a week.

Apricot Cherry Almond Cookies

These Apricot Cherry Almond Cookies bring together a delightful mix of sweet and tart flavors from dried apricots and cherries, with the rich nuttiness of almonds. They are gluten-free, packed with nutrients, and have a chewy texture that makes them irresistible. These cookies are perfect for fruit lovers and a wonderful snack to have on hand.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup dried apricots, chopped
• ½ cup dried cherries, chopped
• ½ cup chopped almonds
• ¼ cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In another bowl, mix together the egg, honey (or maple syrup), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the chopped apricots, cherries, and almonds.
6. Drop spoonfuls of dough onto the baking sheet and flatten slightly with the back of a spoon.
7. Bake for 10–12 minutes, or until the edges are golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies have a perfect balance of tart cherries, sweet apricots, and crunchy almonds. The mix of fruit and nuts makes for a satisfying bite, and the chewy texture is simply delicious. They make a great snack or dessert for any occasion. Store in an airtight container for up to a week.

Apricot Hemp Seed Cookies

These Apricot Hemp Seed Cookies are a unique gluten-free treat that combines the chewy sweetness of dried apricots with the nutty flavor of hemp seeds. Packed with protein, fiber, and healthy fats, these cookies are both nutritious and delicious. They’re perfect for anyone looking for a wholesome, energy-boosting snack or a healthy dessert.

Ingredients:

• 1 ½ cups gluten-free oats
• ½ cup dried apricots, chopped
• ¼ cup hemp seeds
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the gluten-free oats, hemp seeds, baking soda, and salt.
3. In another bowl, whisk together the egg, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the chopped apricots.
6. Drop spoonfuls of dough onto the baking sheet and flatten slightly with a spoon.
7. Bake for 10–12 minutes, or until golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies are full of wholesome ingredients like hemp seeds and oats, providing a nutritious boost while still satisfying your sweet tooth. The apricots add a fruity sweetness that pairs perfectly with the nutty flavor of the hemp seeds. Store in an airtight container for up to a week.

Apricot Peanut Butter Cookies

These Apricot Peanut Butter Cookies combine the rich, nutty flavor of peanut butter with the sweetness of dried apricots. The cookies are soft, chewy, and packed with protein from the peanut butter, making them a satisfying snack or dessert. These cookies are gluten-free and easy to prepare, offering a delightful balance of salty and sweet flavors.

Ingredients:

• 1 cup peanut butter (natural, unsweetened)
• ½ cup dried apricots, chopped
• ¼ cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the peanut butter, honey (or maple syrup), egg, vanilla extract, baking soda, and salt.
3. Stir until the dough comes together.
4. Fold in the chopped dried apricots.
5. Drop spoonfuls of dough onto the baking sheet and flatten slightly with a spoon.
6. Bake for 10–12 minutes, or until the edges are golden.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These cookies have a delightful peanut butter flavor that’s complemented by the chewy, tart apricots. The natural sweetness from the honey makes them perfectly balanced, and the peanut butter ensures each bite is satisfying. Store in an airtight container for up to a week.

Note: More recipes are coming soon