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Makes 18–20 cookies


  • 1-1/2 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 unsulphured dried apricots, finely chopped


  1. Preheat the oven to 350ºF.
  2. Line 2 baking sheets with parchment paper.
  3. Place the cashews in a large skillet over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant, 4–5 minutes.
  4. Transfer the hot cashews to a food processor fitted with the steel blade.
  5. Add the coconut oil and process for 2 minutes, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
  6. Add the maple syrup, cinnamon, baking soda and salt to the cashews.
  7. Process to form a smooth, oily dough. Transfer the dough to a bowl and knead or stir in the dried apricots. (Don’t worry if the dough is very oily.)
  8. Roll the dough into 1-inch balls and place them 2 inches apart on the lined baking sheets.
  9. Using the tines of a fork, flatten each cookie to 1/3–1/2 inch thick.
  10. Bake for about 10 minutes until lightly golden brown.
  11. Cool completely. Store in an airtight container.