Apricot Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Cuisine: Raw, Vegan
Serves: 12
  • For the Cookies
  • 1 cup oat flour, gluten-free
  • ½ cup shredded coconut
  • ¼ cup carob or cacao powder
  • 1+ ½ cup prunes
  • ¼ cup dried apricots
  • 2 tablespoon coconut oil
  • 2 tablespoon nut milk
  • For the Jam
  • 1 red apple, peeled and cubed
  • 1 tablespoon lemon juice
  • 1 cup dried apricots, softened in water for 10 mins
  • ½ cup water
  • ¼-1/2 teaspoon cinnamon
  • ¼-1/2 teaspoon mixed spices
  • 1 heaping tablespoon psyllium husk
  1. To make the Cookies - add all the ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed.
  2. Remove from food processor and roll out between two piece of parchment paper. Use cookie cutters to create the desired shapes. Place cookies on a sheet of baking paper, let sit them in the freezer (about an hour).
  3. To make the Jam - simply blend all the jam ingredients (except psyllium husk) until it becomes smooth. Add a tablespoon psyllium husk and pulse together. Let sit on the countertop for about 20 minutes.
  4. To assemble, remove cookies from the freezer and spread the filling over half of the cookies about ΒΌ inch thick. Then place another cookie on top and gently press down. Decorate with pecan or walnut halves, dried apricot or orange zest and place them on baking paper. Enjoy!
*For dehydrator-free version, lay the parchment paper on a baking tray and place the whole thing in the refrigerator to firm up.
**If using a dehydrator, dehydrate at 115 F for 6 +/- hours, until they are firm but not hard.
*** You can substitute oat flour with ground walnuts meal.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2019/10/02/apricot-cookies/