This past week at the farmer’s market I bought a five pound box of organic apricots for five dollars. What was I going to do with five pounds of apricots? Good question. All I knew was that I couldn’t pass up such a good deal. Also, there was a catch. The apricots were good for baking but not so great fresh. They were very, very soft (which I knew when I bought them) and this made my options even more limited (because I could definitely easily eat at least one or two pounds of them by the handful). The first pound and a half of apricots were a no-brainer. I made this healthy breakfast crisp, which is perfect to have hanging out in the fridge. I figured I could also freeze some for smoothies. But, I was left with figuring out what to do with the rest. When I think of apricots, I think of apricot rosemary jam right away. In fact, one of the first recipes I posted on this blog was an apricot rosemary crisp. I had apricot rosemary jam for the first time in Scotland a few years ago. The flavour combination was amazing. But, I didn’t want to make jam on it’s own. It’s hard for us to get through a whole thing of jam because we don’t really eat much bread. In looking up jam recipes online I finally came across a winner. My New Roots had sandwich cookies on her website, so I decided that apricot jam sandwich cookies was a pretty good use for the rest of my apricots.
I love these sandwich cookies for a lot of reasons. The cookies on their own are delicious. They aren’t too sweet, they have a lovely texture. They are crisp but not crumbly. They are perfect cookies for the sandwiches. They are very oat-y, and the rosemary perfumes the cookies very subtly. I also loved working with the dough. It’s pretty wet so it’s super easy to roll into balls and squish into discs for the cookies. They cooked up perfectly and weren’t too delicate when I transferred them to the cooling rack. Yay!
Last, and most importantly, they go perfectly with my tart apricot rosemary quick jam. I sweetened the jam super lightly, with only 2 tablespoons of honey. The apricots were quite tart and on it’s own, the jam is almost too sour. Sandwiched between these cookies though, it’s absolutely perfect. The jam oozes gently from between the thin, lacy cookies, adding a lovely, bright orange pop to the golden brown sandwich. These are a great treat to bring to a summer BBQ or potluck. Keep in mind though, it is important that you don’t assemble the sandwiches too far in advance or the cookies will become a little mushy (depending on how wet your jam is). They’re also a crowd pleaser. They are already gluten free (if you use gluten free oats) and can be easily made vegan, which means they are very friendly to a bunch of diet restrictions. You can just grab them and eat, no knives or forks required. And, they are a little different than your normal cookies, celebrating the fresh summer fruits that are here for such a short, glorious time.
Adapted from My New Roots.
Make sure not to assemble the sandwiches too far in advance or they will become mushy (depending on how wet your jam is). It's ideal to just make them as you eat them!
Feel free to use pre-made jam here. I liked the tartness of the apricots with the cookies, so I would personally choose a jam that isn't too sweet. Because this jam isn't canned and doesn't have the right amount of sugar, it won't last as long as normal jam.
If you want to make these cookies vegan, you can replace the butter with equal quantities of softened coconut oil and replace the egg with a chia egg. These are already gluten free as long as you use gluten free oats.
Remove the pits from your apricots and place the apricots, rosemary and honey in a small pot, with a splash of water.
Turn the heat up to medium-high and let the apricots break down and their juices reduce.
Simmer vigorously for 25-30 minutes (make the cookies in the meantime). The jam should hold a line on the back of a wooden spoon. Set aside to cool.
Preheat oven to 350F.
If you are making your own oat flour, blend 2 cups of rolled oats in a food processor until it's a fine powder. Add salt, baking soda, and rosemary and pulse to combine.
In a large bowl, whisk together butter and almond butter until creamy. Add coconut sugar, egg and vanilla extract and whisk to combine.
Add the oat flour mixture to the wet ingredients, in thirds, folding to combine. The dough will be a little wet.
Line a baking sheet with parchment paper and make 20 small balls out of the dough (about 1 tablespoon of dough for each ball).
Press the ball with the bottom of a glass to flatten them out. The dough is a little wet but it will come off the bottom of the glass easily if you gently peel it.
Bake the cookies for 8-10 minutes.
Remove from oven, let cool a bit on the baking tray and then transfer to a cooling rack until completely cool.
Place 1-2 teaspoon(s) of the jam in the middle of the cookie and sandwich with the second cookie. If you aren't planning on eating them right away, and want the cookies to stay crisp, make sure to fill them with jam as you're ready to eat them.
Apricot Jam Sandwich Cookies was last modified: July 18, 2015 by