soft & chewy apricot-date cookies
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.
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.