I call this a nourishing cookie. 

Because although it's technically a sweet, it's filled with some fun, nutritionally-packed foods that together, create a perfect bite.  

And there is a bit of something for everyone.   

It's a bit spicy from the fresh chopped ginger, a bit sweet from the pure maple syrup and a bit savory from the almond flour.   And let's not forget those chewy chopped apricots thrown in the mix.  

These are a nice break from your traditional cookie flavors.  Because come on now, we can't just follow the crowd!  

Maple Apricot & Ginger Cookies {grain-free}

• 1/2 cup unsalted butter (1 stick)
• 2/3 cup pure grade A maple syrup
• 1 large organic egg
• 3 cups almond meal
• 1/2 cup coconut flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup dried apricots, chopped
• 3 Tbsp. fresh ginger, peeled and finely chopped
• 1/2 cup roasted w alnuts, chopped

Directions:

1. In a mixture, cream the butter until light and fluffy.  Add the maple syrup and cream until blended. It will seem runny. 
2. Add the egg and mix until combined.  
3. In a small bowl, whisk the almond meal, coconut flour, baking soda, salt and baking powder. 
4. Slowly begin to add the almond mixture to the butter mixture and mix until combined.  Add in the apricots, ginger and walnuts until combined. 
5. Place tablespoon sized dough balls on a cookie sheet, press them down slightly.  They will not spread out much during baking.
6. Bake at 350 degrees for about 10 minutes, rotating the sheets halfway through baking. Let cool completely on the cookie sheets before removing. These are best stored in air tight container in the refrigerator or freezer. 

As always, happy baking!