Pistachio Apricot Cookies


– 1½ cup almond meal

– ¼ cup coconut flour

– 2tbsp monk fruit powder

– ⅛ tsp baking soda

– ⅛ tsp salt

– 1 large egg, beaten

– ½ tsp vanilla extract

– ¼ cup honey

– ¼ cup melted coconut oil

– ¼ cup shelled, salted, finely chopped pistachios

– ½ cup diced, dried apricot


1. Preheat oven to 175°C & line a baking pan with a reusable baking sheet

2. Add the flours, sugar, salt & baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined

3. In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with

4. Stir briefly to cool it down slightly, then add the oil/honey mixture, egg & vanilla to the dry ingredients

5. Use an electric mixer & make sure all ingredients are well combined, then fold in pistachios & apricots

6. Scoop 2-Tablespoon portions of dough & press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough, placing them 1 inch apart

7. Bake 13-15 minutes, until golden brown around the base. They will still be very soft

8. Allow to cool for 5-10 minutes on the cookie sheet, where they will firm up a bit, before transferring to a rack to cool completely

9. Serve immediately, or store in an airtight container at room temperature for up to a week, or in the freezer for up to three months