Apricot Newtons

Preheat oven to 350°F and grease or line a cookie sheet with parchment paper.
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Total Time 1 hour 15 minutes
Servings 12

Ingredients
  

  • 1½ cups all-purpose gluten-free flour
  • ½ cup Nature's Eats Almond Flour
  • 1⁄3 cup coconut sugar
  • 1 tsp baking powder
  • 2 tbsp milk
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp unsweetened applesauce
  • 2 eggs
  • ¼ cup melted coconut oil
  • 2 tsp vanilla extract
  •  
  • Filling
  • 20-25 presoaked Nature's Eats Dried Apricots

Instructions
 

  • Preheat oven to 350°F and grease or line a cookie sheet with parchment paper.
  • Mix all the dry ingredients in a bowl, then add the wet.
  • Once the dough ingredients are thoroughly combined, place in the fridge for one hour.
  • Create the filling by putting the presoaked Nature's Eats Dried Apricots in a food processor. Blend until it becomes a spreadable consistency. Add water if needed. If you prefer a sweeter filling, add 2 tablespoons of maple syrup.
  • Roll the chilled dough out on a floured surface into a thin, rectangular shape.
  • Spread a layer of the apricot filling over only half of the dough’s surface.
  • Then place the other half of the dough over the filling.
  • Cut into traditional Newton cookie-like shapes and place on the prepared baking sheet. Bake for 12-15 minutes.