Apricot, Cashew and Cacao Almond Cookies

These Apricot, Cashew and Cacao Almond cookies are gluten and dairy free! Of course, they could be made with other dried fruit that you have in your store cupboard or you could use hazelnuts or walnuts instead of the cashews. The ground almonds work brilliantly instead of flour and using them means, that the base of these cookies is a super source of plant protein.

In addition, Almonds pack a punch above their weight in terms of nutrient density! They are a fantastic source of anti-oxidants, particularly when consumed with their skins on. They are among the best sources of Vitamin E and several studies have linked higher vitamin E intake with reduced rates of heart disease, cancer and Alzheimer’s disease. The protein and fiber in these nuts helps to control blood sugar levels and they are high in magnesium which is vital for so many functions in the body, including blood pressure, mood and metabolism. Almonds can also help to lower LDL (or “bad”) cholesterol.

Almond Cookies
Almond Cookies


  • Ground almonds X 2 Cups
  • Baking powder X 1/2 Teaspoon
  • Salt X 1/8 Teaspoon
  • Vanilla extract X 1 teaspoon
  • Maple syrup X 1/3 Cup
  • Coconut oil melted X 1/3 Cup
  • Chopped apricots (you could substitute with some other dried fruit) X 1/2 Cup
  • Chopped cashews (or walnuts or hazelnuts) X 1/2 Cup
  • 1 egg
  • Cacao Nibs X 1/2 Cup


  • Preheat your oven to 200°C
  • Combine the Almonds, Sea Salt and Baking Powder in a bowl
  • Separately combine the wet ingredients
  • Mix the wet and dry ingredients together
  • Finally fold in the dried fruit, cacao nibs and the chopped hazelnuts
  • Spoon onto parchment paper and pop in the oven for 12 minutes
  • However check after 10, in case your oven is different

These cookies are quick to make and really delicious and will keep for a couple of days in an airtight container (if they last that long!) Enjoy!

Lyn Sharkey Nutrition
    Your Cart
    Your cart is emptyReturn to Shop