Glazed Pantry Cookies

Prep Time



Cook Time:





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Nutrition Information

No nutritional info available at this time



  1. 1

    Preheat the oven to 350˚ F and line a baking sheet with parchment.

  2. 2

    With a hand mixer, cream butter with the brown sugar for 5-7 minutes or until light and fluffy and the sugar has dissolved.

  3. 3

    Add in the eggs and mix with the hand mixer again until fluffy.

  4. 4

    Next, add Blue Diamond Almond Flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg and Almond Breeze Unsweetened Original Almondmilk. Mix with the hand mixer just until combined.

  5. 5

    Lastly, add the oats, raisins and apricots to the mixture and stir in with a spoon just until incorporated. Cover and chill dough in the fridge for at least 1 hour.

  6. 6

    Use an ice cream scooper to scoop out cookie dough and roll into a ball. Place cookie dough balls on the baking sheet at least 3 inches apart. Bake at 350˚ F for 10-12 minutes or until golden brown.

  7. 7

    Cool cookies on a cooling rack for at least 20 minutes before glazing.

Made with these products:

Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

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Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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Almond Flour Photo

Almond Flour

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