Apricot Cookie Bars – Low Carb, Gluten Free
This recipe reminds me of my mom’s baking back in the day (before I was diagnosed with Type 1 diabetes nearly 25 years ago). Her desserts always had layers of flavor and they weren’t overly sweet. Instead they had a perfect sweetness and she often used nuts in her baking. These Apricot Cookie Bars start with a cookie dough crust, which is topped with a thin layer of gooey apricot preserves, and then covered with a cookie dough and walnut topping. This is the perfect bar cookie recipe for picnics, lunchboxes, or anytime you need a low-carb treat! If deducting the fiber, these cookie bars only have 3.3 net carbs per bar!
These yummy bar cookies are also gluten free! You can experiment with different flavors of sugar-free preserves for a wide variety of dessert bars that will fit in at any occasion. I love to enjoy these with a cup of coffee or unsweetened almond milk for a low carb treat that will bring me back to simpler, happy times. Mom never let me eat dessert for breakfast but I’ll admit that I ate one of these little bars with breakfast this morning. 🙂
Serving Size: 1 Cookie Bar
Calories per serving: 175
Fat per serving: 16 grams
Carbs per serving: 7.4 grams
Protein per serving: 4.1 grams
Fiber per serving: 4.1 grams
- 1 stick butter, softened
- ¾ c. Swerve granular sweetener
- 1 large egg
- 2 tsp vanilla extract
- 1 ¾ c. blanched almond flour
- ¼ c. coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ c. Sugar Free Apricot Preserves with Fiber, stirred well to loosen (I used Polaner Brand)
- ½ c. walnuts, finely chopped into small pieces (I blended mine up in a Vitamix to make small pieces to create a crumb-like topping when combined with some of the dough)
- Preheat oven to 350 degrees F.
- In a large mixing bowl beat butter and sweetener with an electric mixer until creamy. Add egg & vanilla extract & mix well.
- In a separate small size bowl combine almond flour, coconut flour, baking soda, & salt & stir together with a spoon. Add to the butter mixture in two batches, beating with an electric mixer to incorporate.
- Reserve ½ cup of the dough for topping and press remaining dough mixture firmly into the bottom of a 9×9 square baking pan that is lined with parchment paper. Cover the dough with apricot preserves (this recipe uses a very thin layer of preserves but you can always add more if desired, just remember to adjust your nutritional information if you change the recipe)
- Top the preserves layer with the reserved dough, crumbling it over the top in small pieces. Scatter the dough pieces with the finely chopped walnuts and press lightly into the dough crumbles so it all sticks together.
- Bake for 30 minutes. Let it cool completely before cutting into bars. Enjoy! Refrigerate leftover bar cookies.