Pistachio Apricot Cookies

Makes 14

200g cashew butter
2 free range eggs
1tbsp coconut oil
2.5tbsp brown rice syrup/raw honey
50g ground almonds
30g pistachios, roughly chopped
50g organic dried apricots (sulphur free), finely chopped
Seeds from 1/2 vanilla pod/1/4 tsp pure vanilla powder
1/2tsp baking powder
Pinch Himalayan/sea salt

Another great flavour combo is pecan and sultana - just swap the apricots and pistachios out.


- Preheat oven to 180C.

- Mix all ingredients together in a bowl until well combined.  The mixture will appear quite loose/wet at first but will firm up the more you mix it.

- Spoon the mixture onto a lined baking sheet using a small ice cream scoop or dessertspoon.  Shape into rounds.

- Bake in the oven for 10-15 minutes or until golden brown.

- Cool completely on a wire rack. Store in an airtight container.