Carob Apricot Cookies

I am the type of person that often looks forward to something sweet after a meal. I like to enjoy everything in moderation, and I believe that life is all about finding balance.

Enjoying a delicious homemade dessert brings me happiness, and I think allowing myself to enjoy these things guilt free is necessary for my wellbeing.

It is also crucial that I help foster positive feelings around all food groups for my girls while they are young. Girls, especially, are susceptible to having anxious or negative feelings around eating, and I want to do everything in my power to help prevent that.

We bake every week, and I make my girls a part of the process. We talk about the ingredients, where they come from, and what they do for the recipe, and I allow them them to scoop, measure, mix, and get their hands dirty. I have taught them to sweeten their foods with nature’s candies, including whole foods such as bananas, apples, dates, and sweet potatoes, as well as honey, maple syrup, and agave.

Baking at our house is a bonding experience and a time for learning. The girls love eating what they have helped create, and I love that they feel like they’re being treated to something special, but also getting nourished at the same time. It’s a win win!

This recipe was made up after my daughter asked about buying doughnuts at Whole Foods, and I suggested an at home recipe would be better. We winged it, as usual, and the result was so tasty. Hope you enjoy too!

Here’s what you’ll need:

1 1/2 cups oat flour

1 1/4 cups almond flour

1/3 tsp baking soda

1/4 cup carob powder

1/2 cup apple sauce

2 bananas mashed

1/4 agave nectar

1/4 cup almond butter (or other nut butter, softened)

2 flax eggs (2 tbsp flax, 5 tbsp water)

1 tsp vanilla

1 cup apricots

1 cup carob chips

Method:

Preheat oven to 350°.

Add applesauce, mashed bananas, and agave to standing mixer. Now add almond butter, flax eggs, and vanilla.

In a separate bowl, mix all dry ingredients together, then add to wet ingredients and mix well.

Lastly, fold in apricots and carob chips.

Place dollops of batter onto a greased cookie sheet.

Bake for 10-15 minutes.