Chewy Cashew Apricot Cookies

These were easy to make and probably make about 12 to 15 cookies. I doubled the recipe. 

1 1/2 cups raw cashews
1 tablespoon coconut oil
1/4 couple real maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 Cup unsulfured dried apricots, finally chopped

Preheat oven to 350°F. Line baking sheet with parchment paper.

What is the cashes in a large skillet over medium heat. Toast, shaking the pan OK Julie, until lightly browned and fragrant, 4–5 minutes. Thanks for the hot passes to a food processor with the steel blade. Add the coconut oil and process for 10 minutes, stopping occasionally to scrape down the sides of the bowl over the rubber spatula.

Have the maple syrup, cinnamon, baking soda and salt to the cashews. Process to perform a smooth, or oily dough. Transfer to a bowl and need or store in the dried apricots. Don't worry if the dough is very oily. Found it was easier to use my hands.

Roll the dough into 1 inch balls and place them 2 inches apart on the line baking sheet. I think the tines of a fork, flatten each cookie two 1/3 to 1/2 inch thick. Bake for about 10-12 minutes until lightly golden brown. Cool completely. Store in an airtight container.