apricot

Apricot & Chocolate Chip Rye Cookies {egg-free}

Ever get tired of the same old chocolate chip cookie?

I’ve been working on organizing my pantry, and getting stackable storage containers for my hundred different flours. In the process, I kept pushing around this Rye flour bag. It’s been in there forever and only had a cup left in it so it didn’t feel worthy of a container. I tend towards gluten-free so I kept avoiding it even though the amount of gluten in rye is lower than in white flour. Today the rye bag literally jumped in my hand and said – ME ME ME! Notice ME!

I’m so glad it did. That’s how these Apricot & Chocolate Chip Rye Cookies were born. Pretty pleased with these, and on the first try too! They could be vegan – just replace the ghee with a vegan butter.

Rye is digested differently than wheat (it contains more fiber) and it’s been studied for helping insulin sensitivity and appetite control. #truth – I ate two of these cookies and I’m super stuffed!

I hope you enjoy these Rye Cookies! Share your results on IG/FB & be sure to tag me ~ @happyeatshealthy!
Happy day,
~Monique

Apricot & Chocolate Chip Rye Cookies

1 cup rye flour
1/3 cup almond flour
1/2 cup coconut sugar
1/2 tsp pink salt
1/4 tsp black pepper
1/2 tsp baking soda
1/2 tsp baking powder
1 tbls ground flax seed
2 heaping tbls tahini
2 tbls ghee
2 tbls olive oil
4 tbls maple syrup
1 tsp vanilla
1 tbls water
1/4 cup chopped dried apricots (or golden raisins)
1/4 cup dark chocolate chips (I used Hu gems and chopped them slightly)
flaky Maldon salt and caraway seeds to top

Directions: Preheat the oven to 350 degrees.

Whisk together the dry ingredients. Melt the ghee, stir in the tahini, olive oil, maple syrup, vanilla and water. Use a rubber spatula to stir the liquid ingredients into the dry ingredients. Stir in the apricots and chocolate.

Line a sheet pan with parchment paper. Use a cookie scoop and scoop into 12 Apricot & Chocolate Chip Rye Cookies (roughly 3 tablespoons each). Flatten the top just slightly. Sprinkle with flaky salt and caraway seeds.

Bake for 15 minutes. Allow to rest for at least 5 minutes.

Banana Apricot Oat Cookies {gf, df}

Making banana bread takes soo long. These little cookies will be cooked and eaten before the bread would even come out of the oven.

The apricot, chocolate and walnuts make this cookie what they are, don’t skimp.

Happy eating,
Monique

Banana Apricot Oat Cookies

1 ripe banana
1 egg
1/3 cup coconut sugar
4 tbls almond butter
drizzle of almond extract
1 cup oats
1/3 cup oat flour
pinch of pink salt
6 dried apricots, chopped
handful of chopped chocolate
handful of chopped walnuts
flaky salt to top

Preheat the oven to 350 degrees.
Smash the banana. Whisk together with the egg, coconut sugar, almond butter and almond extract.

Mix in the oats, oat flour and a pinch of salt. Fold in apricots, chocolate and walnuts. Scoop the batter into about 9 cookies onto a parchment-lined sheet pan. Flatten slightly and sprinkle a bit of flaky salt on top of each one. Bake for 20 minutes.

Remove from oven and lot cool slightly before moving.