amy chaplin

celebrating the art of eating well

Gluten-free chocolate apricot and almond cookies + book launch photos

POSTED ON November 3, 2014

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I created these cookies on the fly when I needed something to serve out of town guests who were coming by for tea. About half an hour before they arrived I decided that I needed to bake and thus began pulling out all the gluten-free flours I had in my freezer. Although I took notes as I added ingredients to the bowl, I told myself the recipe probably wouldn’t work. Luckily, these friends are close ones and I knew they would appreciate even a failed cookie; so I kept going. I’m not exactly sure why I added jam, chocolate and salt, but I’m so glad I did as it took the cookies from tasty/average to sublime.  As we nibbled them over several pots of tea the flavor combination of chocolate, fruit and nuts reminded me of a rustic version of a Florentine. I’ve made them a few times and found the recipe to be very forgiving—although I still don’t know how well they keep as there never seems to be enough of them left!

Photo by Stephen Johnson

It’s been another exciting week – my sister and I both celebrated birthdays (there was cake and champagne!) and almost every day another of my favorite food bloggers posted a recipe from my book! I can’t thank these lovely folks enough for including me in their work.  I’ll share a full list with all of you next week, but in the meantime, below are links to a couple that are doing giveaways of my book this week, so be sure to visit and leave a comment to win a copy….but hurry some are ending soon!

The First Mess

Glutton for Life

Dolly and Oatmeal

The Vanilla Bean Blog

I also have a couple of events coming up (event page coming soon!).

Book signing at Union Square Farmer’s market Wednesday November 5th at 11am.

Panel discussion for Raising the Bar  The Vegan Phenomenom Wednesday November 5th 7:30 at the Blind Barber.

Author talk, cooking demo and book signing at Trident Book Sellers and Café in Boston November 10th 7pm to 8pm

Book signing at Mogador Brooklyn November 13th 3pm to 5 pm

If you can make it to any of these I would love to see you!

Amy x

Ps. Scroll down for some pictures from my book launch by Ivan Bercholz

My editor and publisher Sara Bercholz and me before the Q & A

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The lovely crowd at Power House Arena

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Fun interview with Jennifer Aaronson

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Gluten free almond chocolate and apricot cookies

Makes about 14 2-inch cookies

1 ¼ cup almond meal

½ cup gluten-free oat flour

¼ cup brown rice flour

2 tablespoons millet flour

½ teaspoon baking powder

¼ cup coconut sugar

¼ cup melted coconut oil

3 tablespoons coconut syrup or maple syrup

2 tablespoons brown rice syrup

2 teaspoons vanilla extract

Pinch fine sea salt

Unsweetened apricot jam

3oz dark chocolate broken into pieces

Flakey sea salt to sprinkle

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Add almond meal, oat flour, rice flour, millet flour, baking powder and coconut sugar to a medium bowl and stir to combine. In another bowl combine coconut oil, coconut syrup, brown rice syrup, vanilla and salt and whisk to emulsify. Pour into dry ingredients and stir to combine. If dough seems too wet to roll, set it aside for 10 minutes to thicken. Roll dough into large golf ball-size balls and place on prepared tray. Use your thumb to create a large dent in the center of the cookie, as if you were making jam dot cookies. Spoon about a teaspoon of jam into the center of each cookie and top with a couple of pieces of chocolate. Sprinkle with flakey sea salt and bake 9 to 10 minutes. Remove from oven and set aside to cool.

POSTED IN Baked Goods, Dessert

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  • This is a book signing I would have loved to attend! And these cookies, my god they look good. Loving the apricot jam paired with chocolate. Will definitely be making them soon.

    • Amy, I made these last night and they’re absolutely divine. Not too sweet but they still feel indulgent and special with the apricot, chocolate, and sea salt. I’ll certainly be making these again. Thanks for another great recipe!

  • Jane says:

    Hi Amy just wanted to let you know your book and online recipes have made its way to WA Australia, your passion and zest for food are inspiration.

  • Kate says:

    Hi Amy! We just received your book in the mail this morning, up in Ottawa, Canada. I looked forward to reading it all day and when I got home, immediately curled up with it and a cup of tea. It’s absolutely beautiful. It brims with love and urges me to take better care of myself. Congratulations! May you always be inspired.

  • Lyn Tucker says:

    The book is wonderful… ummm those burgers… divine! I ordered three books but find I need more, with Christmas nearly here.

  • Vera says:

    Congratulations on the launch! The cookies look wonderful – when I was teanager I loved snacking on dried apricots dipped in chocolate and the flavor combo is great!

  • Congrats on a successful book launch! I have never had apricots and chocolate together before but in my opinion almost everything is made better with a little bit of chocolate goodness. And flaked sea salt? How divine. Can the millet flour be substituted for another gluten-free flour? Coconut? Sorghum? Have a dozen gluten-free flours in my pantry but just not millet!

    • Amy Chaplin says:

      Thank you Jessica! Yes you could substitute the millet flour with another flour. I would use a little more rice flour and oat flour but sorghum might also be good. Coconut tends to absorb a lot of liquid so it wouldn’t be my first choice. Let me know how they turn out.
      Amy x

  • thefolia says:

    Spontaneous baking…impressive! I will give them a shot thanks for sharing. Happy Nesting.

  • deirdre says:

    I want to make these cookies but can you suggest what to substitute the almond meal with (for a nut allergy sufferer)? Your book is now on my Christmas wish list, it looks amazing! If Santa doesn’t deliver it, I’ll be buying it myself.

    • Amy Chaplin says:

      Hi Deirdre,

      Thanks for writing. I would try replacing the almond meal with ground coconut or oats of a combination. The tecture of these is different than oat flour and will give a good texture. Grind the coconut before measuring.
      Let me know how it goes!

      Amy x

  • Alexandra says:

    Just wanted to say I love your book! I’ve made the French Lentil Soup and the Spelt Brown Rice Bread, and both came out superb. I’ve purged my kitchen of some unnecessary items and ingredients, and have stocked up on more whole food staples. Can’t wait to make the Beet Chickpea Cakes (those are two of MY favorite ingredients), the Vanilla Chia Pudding, and the Golden Amaranth Superfood Bars. I’m preparing Harissa right now for holiday gifts. Thank you for such a beautiful, practical, fun, nourishing book. Blessings.

    • Amy Chaplin says:

      Hi Alex,
      Thank you so much for writing. I am so happy to hear you’re cooking from the book! Great thats its been helpful with inspiring you to stock your pantry and cook.
      Your friends and family are lucky to be getting hairssa for holiay gifts.let me know how the other recipes turn out.
      Thanks for your support!
      Amy x

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