I love these cookies, I really, really do. So does the Cookie Monster I live with.
I make my own nut butters for all my recipes, and cashew butter is the easiest, so don’t be daunted by the task. All you need is a food processor and 10 minutes of your time. I always have some hanging around in the pantry, so these cookies are a cinch to make if you do.
Macadamia and Apricot Cookies
Method
Preheat oven to 180 degrees Celsius.
Line a baking tray with baking paper.
Combine cashew butter, honey, egg and salt together in a bowl.
Add in dessicated coconut and baking powder and combine well.
Add in the chopped nuts and apricots.
Sift in the coconut flour and combine well ( I add this last as I find it starts to thicken the batter almost immediately and it’s just easier to work in the other ingredients before this happens).
Scoop heaped spoonfuls onto prepared tray.
Bake for 14 minutes.
Makes 12 cookies.
Ingredients
- 1 cup of cashew butter
- 1/3 cup honey
- 1/3 cup dessicated coconut
- 1 egg
- 1 teaspoons baking soda
- 3 tablespoons coconut flour, sifted
- 10 dried apricots, chopped
- 12 macadamia nuts, roughly chopped
- Pinch of sea salt