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Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

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dessert

Coconut Apricot Cookies

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A couple weeks ago, we picked up a bag of cashew flour at Trader Joe’s. (Because some days you just can’t resist the newest fun product you pass on their shelves. Ha.) I have been eager ever since to try it out in a new recipe. On Christmas day I had a little free time so I made up a batch of these delicious little cookies. Cashews always seem to pair well with coconut so I tossed in some unsweetened coconut for flavor. Dried apricots were another great mix in! (If you can’t tell already from this granola recipe, I love the combo of apricot and coconut.)These cookies are great because without loads of butter or chocolate, they are a welcome, lighter break after all of that indulgent holiday eating. For my gluten-free friends, these cookies can easily be a sweet treat you can enjoy by using gluten-free labeled oats.

IMG_1550 IMG_1574 Coconut Apricot Cookies

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Coconut Apricot Cookies

  • Author: Deb
  • Prep Time: 10 Min
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert, Cookie
  • Method: Baked, Oven
  • Cuisine: Vegetarian, American
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Description

A delicious, light and crispy cookie that is super easy to make!


Ingredients

  • 1/2 cup oat flour
  • 1/2 cup cashew flour
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 2 tablespoons coconut milk
  • 3 tablespoons coconut oil
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup chopped dried apricots

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. To make oat flour, toss oats into a food processor and process until it becomes a powder.
  3. Combine egg, vanilla, and coconut milk in a small bowl. Mix well.
  4. Whisk together the sugar, oat and cashew flour.
  5. Add the coconut oil to the flour/sugar mixture and use your hands to combine until the texture becomes more like breadcrumbs.
  6. Stir in egg mixture, coconut flakes, and dried apricots.
  7. Drop tablespoon size mounds of the cookie dough onto a baking sheet.
  8. Bake for 10-15 minutes or until lightly browned.
  9. Serve warm when they are still crispy!

Nutrition

  • Serving Size: 1 cookie

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2 Comments

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Comments

  1. Hillary | Nutrition Nut on the Run says

    January 6, 2014 at 7:57 pm

    I LOVE apricot and coconut together. These sound divine!

    Reply
    • DietitianDebbie says

      January 7, 2014 at 12:27 am

      Thanks Hillary! It’s definitely one of my favorite flavor combos. 🙂

      Reply

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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