Chewy Cashew Apricot Cookies


  • 1.5 cups raw cashews
  • 1 Tbsp. coconut oil
  • 1/4 cup maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/3 cup dried apricots, finely chopped

Soak the cashews in warm, filtered water overnight with 1 Tbsp. sea salt. In the morning, spread them on a baking sheet and put in a warm oven (no higher than 150 degrees F) for 12-18 hours until crispy. Set aside.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Place crispy cashews and coconut oil in food processor. Add the maple syrup, cinnamon, baking soda, and salt. Process to form a smooth, oily dough. Transfer mixture to a bowl and add in the chopped, dried apricots. Roll the dough in 1-inch balls and place on the baking sheet. Using a fork, flatten each cookie to 1/3-1/2-inch thick. Bake for about 10 minutes until lightly golden brown. Cool completely. Store in an airtight container.

Adapted from the Paleo magazine, April/May 2015 issue