Apricot ‘n Poppy Seed Cookies
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Ingredients
- 2 cups rolled oats
- 1 1/2 cups rice flour
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/3 cup vegetable oil
- 1/2 cup brown rice syrup
- 1 cup apricot all-fruit spread
- 1 tsp. almond extract
- 1/3 cup blanched, slivered almonds
- 1 cup almonds (6 oz.)
- 1/2 cup poppy seeds
Preparation
- Preheat oven to 350°F. In small skillet, toast poppy seeds over medium-high heat, stirring often until seeds change color slightly, 2 to 3 minutes; set aside. Place almonds on baking sheet and bake until lightly toasted, 8 to 10 minutes. Lightly brush two baking sheets with oil or line with parchment paper; set aside.
- In food processor, finely grind toasted almonds and oats. Transfer mixture to large bowl. Add rice flour, toasted poppy seeds, salt, cinnamon and cardamom and mix to blend.
- In medium bowl, mix oil, rice syrup, apricot spread and almond extract until blended. Add to dry ingredients and stir just until blended (batter will be sticky).
- Roll 1 tablespoon dough into a ball and flatten to form a cookie about 1 3/4 inches in diameter. (It’s helpful to dip hands and utensils in water when working with this sticky dough.) Press a cluster of blanched, slivered almonds (about 5) into centers of each cookie. Place cookies on prepared baking sheets, spacing about 1 inch apart. Bake until bottoms are lightly browned, about 12 minutes. Allow cookies to cool in pans for several minutes, then remove to wire racks to cool completely.
Nutrition Information
- Serving Size Makes 5 Dozen
- Calories 80
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 15 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g