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Apricot Chocolate Chip Cookies

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 142-143)

Gluten-Free Apricot Chocolate Chip Cookies: This is a terrific variation on a traditional chocolate chip cookie recipe that brings with it a unique flavor and subtle differences in texture.

Apricot Chocolate Chip Cookies

Gluten-Free Recipe Card and Pictures

Gluten-Free Apricot Chocolate Chip Cookies
½ Cup (1 Stick) Butter
½ Cup Turbinado (Raw) Sugar
½ Cup Brown Sugar
1 Tablespoon Honey
2 Tablespoons Almond Paste
2 Tablespoons Canned Pumpkin
1 Egg
1½ Teaspoons Vanilla
1¾ Cups White Rice Flour
½ Cup Glutinous Rice Flour
¼ Cup Tapioca Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 Pinch Salt
½ Cup Apricot Jam
1 Cup Chocolate Chips
½ Cup Chopped Pecans
½ Cup Frozen Mango Pieces or Blueberries (optional)
Roughly 4 dozen 2" cookies.
  1. Using mixer beat together butter, sugars, honey, almond paste, pumpkin, egg, and vanilla on medium speed until ingredients are well distributed and have a smooth texture.
  2. Add flours slowly to batter, mixing on low speed.
  3. Add baking powder, baking soda, and salt.
  4. Mix well on medium-high speed.
  5. Add apricot jam, chocolate chips, pecans, and if desired, the optional mango or blueberries (as pictured, with both of these). Mix again on medium-high speed.
  6. Using a teaspoon, place small mounds of batter onto greased cookie sheet and bake at 375°F for 15 minutes or until the cookies become golden brown on the outside.
  7. Allow to cool on a tray prior to serving.

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