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These 3-Ingredient Apricot Almond Cookies are naturally sweet, golden, and crisp on the outside. A healthy, kid-friendly snack with no refined sugar — perfect for busy days, lunchboxes, or guilt-free treats.
Why You’ll Love This 3-Ingredient Cookies
- Only 3 Ingredients – Just almond flour, dried apricots, and an egg. No refined sugar, no butter, no fuss.
- Naturally Sweetened – Dried apricots add a fruity sweetness without the need for added sugar.
- Wholesome & Gluten-Free – Made with almond flour for a nutrient-dense, gluten-free snack.
- Kid-Friendly – Perfect for little hands to grab, and a great way to enjoy naturally sweet treats.
- Quick & Easy – Ready in under 25 minutes from start to finish.
- Perfect Snack or Lunchbox Addition – Crisp and light, making them a portable, mess-free option.
How to Make These Apricot Almond Cookies
Prepare the Apricots: Start by blending 10–12 dried apricots in a blender or food processor until they turn into a sticky, fruit-sweetened paste. This is the natural sweetener and flavour base for your cookies.
Make the Dough: In a mixing bowl, combine 2 cups (200g) of almond flour with the apricot paste and 1 egg. Mix well until a thick, slightly crumbly dough forms. If the mixture feels too dry, add an extra half egg (lightly whisked) or a splash of water to help it bind.
Shape the Cookies: Line a baking tray with parchment paper. Roll tablespoon-sized portions of dough into balls, then flatten them slightly with your hand or the back of a spoon. Arrange them evenly on the tray, leaving a little space between each.
Bake to Golden Perfection: Place the tray in a preheated oven at 180°C (350°F) and bake for 10–15 minutes, or until the cookies are lightly golden on the edges. They should feel firm to the touch and crisp around the outside.
Cool and Enjoy: Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. Cooling helps them firm up and achieve that lovely crisp texture.
Serving Ideas
- As a Snack – Perfect with tea or coffee for a nourishing afternoon break.
- In Lunchboxes – A healthy, mess-free treat for kids or adults on the go.
- With Yogurt – Pair with plain or Greek yogurt for a balanced, fiber-boosted snack.
- Dipped in Chocolate – For a more indulgent version, dip half the cookie in dark chocolate and let it set.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Fridge: Keeps well for up to 1 week.
- Freezer: Freeze for up to 2 months. Simply thaw at room temperature before serving.
3-Ingredient Apricot Almond Cookies
These 3-Ingredient Apricot Almond Cookies are naturally sweet, golden, and crisp on the outside. A healthy, kid-friendly snack with no refined sugar — perfect for busy days, lunchboxes, or guilt-free treats.
12
servings10
minutes15
minutes25
minutesIngredients
2 cups almond flour
10 –12 dried apricots
1 large egg
Directions
- In a blender or food processor, combine the almond flour, dried apricots, and egg. Blend until the mixture forms a thick, slightly sticky dough. The apricots don’t need to be fully smooth—small chunks will add extra chewy bites.
- Line a baking tray with parchment paper. Scoop out tablespoon-sized portions of dough, roll into balls, and gently flatten them with your hand or the back of a spoon. Arrange evenly on the tray.
- Preheat your oven to 180°C (350°F). Bake the cookies for 12–15 minutes, or until they turn golden around the edges. They should feel slightly firm on the outside.
- Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. This helps them firm up and develop a crisp texture while staying soft inside.
Equipment
Stainless Steel Baking TrayGET IT HERE- Glass Mixing Bowls/Salad BowlGET IT HERE
- Measuring Cups and SpoonsGET THEM HERE
