If you love the Italian amaretto cookies, you’ll adore my new spin on the classic. Amaretto is brightened with lemon zest and juice, and given a depth of sweetness from dried apricots and dates. Made with oats, these cookies make a great breakfast, too! Cookies for breakfast? I won’t tell ;)
12 dried apricots
6 dates, pitted
Zest and juice from 1 lemon
1 teaspoon salt
1 teaspoon almond extract
1 cups oats
Preheat oven to 350° F. Grease a baking pan with coconut oil or nonstick spray.
Add all ingredients to food processor. Pulse until it forms a sticky consistency, that binds when pinched between two fingers.
Roll dough into 12 balls, then press down gently with your palm.
Bake for 18-20 minutes, and allow to cool on wire rack.
Enjoy warm from the oven! Store in sealed container for up to 5 days.