Well I took the plunge!  Between the Thanksgiving holiday and Christmas, I let temptation get the better of me and I experimented with refined sugar and gluten.  Basically, I indulged in chocolate treats, cookies, pie and cake.  What was I thinking?  The result?  An extra 6 1/2 pounds, a sluggish feeling, and bloat.  Was it worth it?  At the moment, yes…in hindsight, no.  One evening I was getting that “I need something sweet” feeling.  I knew I had apricots on hand, so I decided to make my “go to” snack.

Apricot Cookies  Makes 12-18

1 cup organic dried unsulfured apricots or organic regular dried

3/4 cup almond flour or your favorite gluten free baking mix

1/2 cup organic unsweetened coconut

1 T organic coconut oil

1 egg

Directions:

1.  Preheat oven to 350
2. Place all ingredients in a food pressor and pulse until mixture is crumbly.
3. Using your fingers and a tablespoon/or a small cookie scoop, roll into balls and place on a parchment lined cookie sheet
4. Press the balls to flatten a bit.
5. Bake for 18 minutes.  Cool on a wire rack.

**Note – unsulfered apricots are brown in color, not orange so don’t be shocked.

Variation – Try using any dried fruit like peaches, dates, or cranberries

Credit:  I wish I could say that a developed this recipe, but no.  I modified this recipe and credit goes to Peter Osborne, author of No Grain, No Pain