these cookies are sweetened by apricot jam and honey, with little gooey pockets of medjool dates and dried apricots. they’re a delightful, delicate cookie that works just as well for breakfast as it does for an after-dinner treat.
I’m very behind on my recipe updating, unfortunately, for no good reason other than life/work (even during a quarantine, when everyone works from home…yep)! I’m so behind, I’m moving backwards. After sharing my “oatmeal” raisin cookie recipe, I am now sharing the original recipe that inadvertently inspired it: these amazing, soft, chewy, apricot-date cookies.
If you liked the n’oatmeal raisin cookies, you’re going to love these just as much. The apricot flavour is much stronger thanks to the dried dates and jam, and the addition of the medjool dates just create more warm pockets of deliciousness for your mouth to stumble upon. Or something like that.
These cookies are made without almond flour and coconut flour, surprisingly enough, rather, I opt for using whole, raw cashews which are then blended in a food processor to a crumbly texture, with the addition of unsweetened desiccated coconut and crunchy almond butter helping to complete the texture and consistency. It also makes for an extremely perfect cookie: the type of cookie that has a slight crisp to the outside of it, has a bend to it, and a soft and chewy interior.
I always try to think of fun cookie recipes and different, unique add-ins for those people who follow the SCD diet, and this is one of those cookies. Our cookies, even without the addition of chocolate chips, can still be delicious, and what’s more, even somewhat healthy.
Find the recipe for these amazing apricot-date cookies below, and please let me know in the comments if you try making them. I’d love to see your creation, you can always tag me on IG @grainfreee.
A few related cookie recipes for more grain free baking cookie inspiration, should you need it:
- CLASSIC N’OATMEAL RAISIN COOKIES (CASHEWS)
- “MOLASSES” MONSTER COOKIES (COCONUT FLOUR)
- PEANUT BUTTER & JAM COOKIES (COCONUT FLOUR)
- SCD LEGAL “CHOCOLATE” COOKIES WITH VANILLA ICING (PECAN FLOUR)
- PECAN MARSHMALLOW MONSTER COOKIES (ALMOND FLOUR)
apricot date cookies: ingredients
- 1 cup raw cashews
- 1/2 cup of desiccated coconut
- 1/4 cup of apricot jam or marmalade
- 1/4 cup of crunchy almond butter (smooth almond butter will also suffice)
- 1 egg
- 1/4 cup of honey
- 1/4 cup of grapeseed oil
- 1 tsp of pure vanilla extract
- 1 tsp of baking soda
- 3 medjool dates, softened and pitted and broken up into chunks (soften by soaking in water overnight, or in boiling hot water covered for 15-20 minutes)
- 1/2 cup of dried apricots, quartered
apricot date cookies: how to
- in a food processor, start by blending the raw cashews until they resemble a crumbly texture.
- proceed to add in the desiccated coconut, and baking soda, and keep blending.
- add in the apricot jam, almond butter, and vanilla extract. you may find it forms a log in your food processor, but fear not, simply scrape the sides down.
- now add in your remaining ingredients– grape seed oil and honey, and blend more, before finally adding in the egg. pulse on high a few times to finish it off.
- remove the blade from the food processor, and mix in pieces of medjool dates and quartered dried apricots.
- scoop the batter out with a spoon, approximately 1 tbsp per cookie, plopping each cookie down on a parchment paper-lined baking sheet. flatten with the palm of your hand, dampened a bit too avoid sticking (a few drops of water).
- bake the cookies at 350 in a preheated oven for 12-15 minutes. makes approximately 19 cookies. enjoy these cookies warm out of the oven, or cold out of the fridge/freezer!
- store in an airtight glass container or mason jar in the fridge or freezer.
soft & chewy apricot-date cookies
Ingredients
- 1 cup cashews
- 1/2 cup unsweetened shredded coconut
- 1/4 cup apricot jam or marmalade
- 1/4 cup crunchy almond butter smooth almond butter will also suffice
- 1/4 cup honey
- 1/4 cup grape seed oil
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 3 medjool dates, softened and pitted and broken up into chunk soften by soaking in water overnight, or in boiling hot water covered for 15-20 minutes.
- 1/2 cup dried apricots, quartered
Instructions
- in a food processor, start by blending the raw cashews until they resemble a crumbly texture.
- proceed to add in the desiccated coconut, and baking soda, and keep blending.
- add in the apricot jam, almond butter, and vanilla extract. you may find it forms a log in your food processor, but fear not, simply scrape the sides down.
- now add in your remaining ingredients– grape seed oil and honey, and blend more, before finally adding in the egg. pulse on high a few times to finish it off.
- remove the blade from the food processor, and mix in pieces of medjool dates and quartered dried apricots.
- scoop the batter out with a spoon, approximately 1 tbsp per cookie, plopping each cookie down on a parchment paper-lined baking sheet. flatten with the palm of your hand, dampened a bit too avoid sticking (a few drops of water).
- bake the cookies at 350 in a preheated oven for 12-15 minutes. makes approximately 19 cookies. enjoy these cookies warm out of the oven, or cold out of the fridge/freezer!
- store in an airtight glass container or mason jar in the fridge or freezer.