I have followed this blog for quite awhile now, and have both of Hallie’s cookbooks.

Her Super Healthy Cookies book is GENIUS.

One of our favorite recipes from the book, though there are many, is Chewy Cashew Apricot Cookies.

This recipe has few ingredients, which is the way we choose to eat, but are SO delicious!

Chewy Cashew Apricot Cookies

1 1/2 cups raw cashews
1 tablespoon coconut oil
1/4 cup pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup unsulphured dried apricots, finely chopped

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Place the cashews in a large skillet over medium heat. Toast, tossing them with a wooden spoon occasionally, until they turn a little brown, and smell really yummy. Don’t skip this step! I have, and they just are not the same!

Put the hot cashews into a food processor with the “S” blade. Add the coconut oil and process for 2 minutes, scraping the sides of the bowl a couple of times with a rubber spatula. Make sure you process the full two minutes.

Add the rest of the ingredients except the apricots. Process until it forms a smooth but oily dough.

Transfer the dough to a bowl and stir in the apricots. The dough will be a little sticky, oily, and thick.

Using a cookie scoop, scoop the cookies onto the baking sheets. Flatten each cookie with a fork, dipping in water between each one so the fork doesn’t stick. Bake for about 10 minutes until lightly golden brown. Cool completely and then store in an air tight container.

*we triple this recipe
*if your dried apricots are bright orange, they are not unsulphured. Bright orange dried apricots have a chemical on them so they stay that color. Unsulphured apricots will be brown.
*I let my kids eat these “cookies” for breakfast!
*we buy our raw nuts from here
*I used chocolate chips instead of apricots this time, because I wanted the kids to have a special treat

ENJOY!!