I know I’ve mentioned it here a few times but I’m actually not the biggest fan of sugary desserts and treats. I’m much more of a fries and nachos kind of gal! None the less, there are a few members of our household who love all things sweet so, occasionally, I try to whip up these Healthy Apricot Shortbread Cookies to curb their cravings. I love that they’re naturally sweetened with juice and they love being able to dip them in milk. Win/win for everyone!
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I used dried apricots for this recipe (because I love them so much!) but you could substitute any dried fruit of your liking. I diced up the majority of the bag and pretty much just ate the handful of apricots left while I was baking. No point in having the boys argue over them!
The Whole Wheat Dilemma
I made these with 100% white whole wheat flour which if you’re not use to eating, can have a bit of a sharp after taste. You could cut the recipe with 50/50 white and whole wheat flour if you know that your family is going to have a problem with the taste. Also, don’t forget to try out other brands of whole wheat flour if you had a bad experience with one. They’re definitely not all made the same!
Rock and Roll
After thoroughly mixing the dry ingredients into the wet ingredients and folding the apricots into that, plop the dough onto some plastic wrap and roll out to a 2″ wide log. Refrigerate for an hour and then cut 1/4″ discs to be baked at 350 for 14 minutes or until golden brown. The dough won’t spread so feel free to place them closely together on your baking tray. Almost there!
Coffee & Cookies
Nothing like a late morning big cup of joe with a couple of these Healthy Apricot Shortbread Cookies. Thank goodness I had a bag of delicious Signature coffee! As I mentioned above, because they’re not very sweet, they taste almost like soft crackers instead of cookies. You can always add more sugar to the recipe if needed!
Healthy Apricot Shortbread Cookies
- 1 ⅔ cups white whole wheat flour
- ½ tsp salt
- ½ cup butter room temp
- 3 tbsp coconut oil melted
- ½ cup apple juice
- ½ tsp vanilla
- ¾ cup dried apricots chopped
- Preheat oven to 350 degrees.
- Mix the flour and salt in a medium sized bowl.
- Add butter, oil, juice, and vanilla to stand mixer and beat on low until thoroughly mixed.
- Slowly add flour one cup at a time.
- Fold the chopped dried apricots into the batter.
- Transfer to a plastic wrap sheet and roll into a 2" wide log.
- Refrigerate for an hour and remove.
- Slice 1/4" wide discs and place on cookie sheet. Bake for 14 minutes or until tops are golden brown.
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