Apricot-Ginger Bites with Cocoa Nibs

I don’t recall when we had such a beautiful August. Nice weather, zero humidity, it feels like September is touching us already, but it’s only beginning of the last month of summer. We spend our evenings outside. When the sky darkens you can see bats flying around. Squirrels come out to eat wild walnuts on a big tree next to our deck. There is so much harmony, peace, and quiet… After dinner, we always have tea or coffee. And of course, my family usually asks for some sweet bites. Today I would like to introduce you to unbelievably delicious apricot-ginger cookies, that I baked purposefully for such a cool summer evening. They are full of flavors and perfect with tea. I made them extra small, just one perfect bite, but I have to warn you, they are extremely addictive-) Enjoy!

Apricot-Ginger Bites with Cocoa Nibs
Apricot-Ginger Bites with Cocoa Nibs in glass jar
Dry apricots

Apricot-Ginger Bites with Cocoa Nibs

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Makes about 55-60 tiny cookies.


  • 2 cups spelt flour
  • 1 tsp baking soda
  • pinch of salt 
  • 1/2 cup unsalted butter, melted
  • 1/4 cup dark molasses
  • 1 Tbsp. fresh ginger, peeled and grated
  • 1/2 cup sugar
  • 1 large organic egg, well beaten
  • 1/2 cup cocoa nibs (or chocolate chips, or bittersweet chocolate)
  • 1 cup dried apricots, finely chopped (I received a nice package of Turkish apricots from Oh Nuts, Thank you!)
  • 1/3 cup crystallized ginger, finely chopped
  • 1/2 cup large-grain dark raw sugar, for coating the cookies



In a large bowl mix together the flour, baking soda, and salt set aside. In a medium bowl stir together melted butter, sugar, molasses, and fresh ginger. The mixture should be warm, not hot. Mix in the beaten egg. Pour this mixture over the flour and add apricots and cocoa nibs. Stir until combined. Put the dough in the refrigerator for about 30 minutes, just long enough to let it firm up a bit.


Preheat the oven to 350F. Line two baking sheets with parchment paper.


Scoop out the teaspoon of the dough and roll it into a ball. Place the ball on a plate with large-grain dark raw sugar and roll it to coat well. Place the cookies a few inches apart on the prepared baking sheets.


Bake the ginger bites for about 10 minutes, until cookies puff up and darken a little. Remove from the oven and let them cool for a couple minutes on a wire rack.


if you don't have spelt flour, you can use whole wheat pastry flour.

Apricot-Ginger Bites with Cocoa Nibs and tea

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  • Reply
    Rosa's Yummy Yums
    August 7, 2013 at 4:59 pm

    Divine looking and sounding bites! This combination of ingredients is wonderful.



  • Reply
    La Table De Nana
    August 7, 2013 at 8:02 pm

    They do look good..minis are the best..
    August has been ..different here so far.. quite cool mornings and nights..
    I love the outdoors..
    Yelena..Is that a branch from Cornus Kousa?I love their blooms..It appears to be?

    Those dried apricots look so fresh.Mine look dried up and old now..

  • Reply
    August 7, 2013 at 9:07 pm

    Yes, Monique, the branch is from Cornus Kousa, we have many trees around the house. I like blooms also, but I love the fruits also. Did you know that this is a tree from Asia?

  • Reply
    August 7, 2013 at 11:28 pm

    Love desserts with apricots. These cookies are adorable – pinned!

  • Reply
    Eric Pepple
    August 8, 2013 at 2:22 am

    Wow great job, those look fantastic!

    Happy Blogging!
    Happy Valley Chow

  • Reply
    August 8, 2013 at 3:11 am

    More beautiful photography on this piece and the recipe sounds delicious – I will try it. I like that it uses spelt flour! : )

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