Apricot Cookies


  • 200g dried apricots *
  • ½ cup desiccated coconut (45g)
  • ½ cup brown rice flour (80g)
  • 1 egg
  • 1 heaped tspn peanut or almond butter (20g) – optional
  • ½ tspn vanilla powder *
  • pinch salt


  1. Preheat oven to 180c and line two large trays with baking paper.
  2. Place the apricots and coconut into a food processer and blitz on medium speed until combined. Then scrape down the sides.
  3. Add the remaining ingredients and blitz again on medium speed for 30-60 seconds or until thoroughly combined.
  4. Roll heaped teaspoon sized balls and place them on the tray. Flatten slightly using a fork.
  5. Bake for 10-12 minutes until golden.
  • Remember that dried apricots which are free from additives are actually brown in colour and NOT bright orange
  • If you don’t have vanilla powder you can swap this for 1 tspn vanilla essence

This recipe has been kindly shared by Collette White from:

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