Name: Prebiotic Apricot Macadamia Filled Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup Green Banana Flour (128g); 1/4 cup Tapioca Flour (30g); 1/4 tsp Salt; 1/2 cup Grass-Fed Butter, room temp; 1/4 cup Liquid Allulose Sweetener (90g); 2 tbsp. Granulated Monk Fruit (35g); 1 tsp. Pure Vanilla Extract; 1 tbsp. Almond Extract; 1/4 tsp. Nutmeg; 1/4 tsp. Baking Powder; 1/4 cup No-Sugar-Added Apricot Preserves; 3 tbsp. Macadamia Nuts, finely chopped; (Optional) Unsweetened Shredded Coconut; (Optional) Coconut Butter, melted

Prebiotic apricot macadamia filled cookies recipe

Did somebody say it’s officially cookie season?! Regardless, these gut healthy PREBIOTIC apricot macadamia filled cookies are bound to become a regular member of my cookie rotation over the holidays…

Apricot + Macadamia Nuts: A Delicious Duo

These prebiotic apricot macadamia filled cookies deliver a unique flavor combination I fell in love with after succumbing to a sale on no-sugar-added apricot preserves in the grocery store one day. I love making oatmeal in the mornings and almost always top it with nuts & mashed fruit (basically no-sugar-added preserves, right?). Two weeks ago I chose to top my oats with chopped macadamia nuts & my new apricot preserve purchase.

Since that day, I’ve been hooked on the apricot + macadamia nut combo. Apricots have a beautiful sweet, slightly tangy flavor that resembles a cross between a peach and a plum. The tropical peach-like notes of the fruit pairs so well with the buttery macadamia nuts. Trust me when I tell you that this duo is a must try!

Macadamia Nut Fun Facts!

Macadamia Nuts are native to Australia, but are now grown in several parts of the world.
They are high in monounsaturated fats, which have several heart health benefits.
Macadamia Nuts are 80% fat by composition.
Unlike most other nuts, macadamia nuts are a good source of soluble fiber. This makes them easier to digest for people with IBD/IBS symptoms!
Macadamia nut shells are 5 times harder than hazelnut shells, making them extremely difficult to crack.

Healthier Filled Cookies

Not only are these prebiotic apricot macadamia cookies delicious, but they also offer a great healthier sweet treat. The key to making healthier filled cookies is choosing no-sugar-added fruit preserves. Most fruit jams/preserves pack in a ton of added refined sugar, even though fruit is already naturally sweet.

Additionally, pairing fruit with a healthy fat (like macadamia nuts!) and fiber (green banana flour!) reduces blood sugar spikes to prevent the “sugar rush” and subsequent crash typical of accidentally eating 2-3 cookies. We’ve all been there.

Because these prebiotic apricot macadamia filled cookies are low in sugar and high in fiber, I’ve even been guilty of grabbing one or two of these healthier filled cookies to eat in the morning with a warm cup of coffee!

Prebiotic Cookies?!

You heard that right: delicious yet nutritious prebiotic cookies are indeed possible. All it takes are some simple healthier ingredient swaps.

This prebiotic apricot macadamia filled cookies recipe swaps out tradition bleached wheat flour with green banana flour. Green bananas are one of the best natural food sources of Type 2 resistant starch. This type of starch cannot be digested by our bodies. Because of this, it passes through our digestive system to act as “food” for the healthy species of bacteria in our human gut microbiome.

Carbohydrates and polyphenols that can be fermented by the healthy types of bacteria in our large intestine are referred to as “prebiotics”. Prebiotic consumption is associated with reduced inflammation, improved immune response, and promotes healthy digestion. These benefits have me trying to sneak them into my diet in as many ways as possible… even my cookies!

What You’ll Need:

How to Make Prebiotic Apricot Macadamia Filled Cookies

Step 1: Combine all of the ingredients (besides the apricot preserves and macadamia nuts) into the bowl of a large food processor.

Step 2 Pulse on High for about 1 minute, until a thick cohesive cookie dough forms. Transfer the dough into a bowl and refrigerate for at 15 minutes.

Step 3: Preheat the oven to 350F and prepare a cookie sheet by lining it with parchment paper. Roll the refrigerated dough out between two separate sheets of parchment paper until it is about 1/4″ thick. Use a round cookie cutter (or a drinking glass!) to stamp out even circles of rolled dough.

Step 4: In a separate small bowl, stir the apricot preserves and chopped macadamia nuts until the nuts are evenly dispersed through the mixture.

Step 5: Transfer the circles of cookie dough carefully to the prepared cookie sheet. Add about 1 tsp. of the apricot mixture to the center of each circle of dough.

Step 7: Fold each circle of dough in half, lightly pressing the edges together to seal. (Optional) top with unsweetened shredded coconut.

Step 8: Bake for 15-18 minutes until the edges are slightly golden-brown. (Optional) Drizzle with melted coconut butter & enjoy!

More of My Favorite Healthier Cookies: