2 large Granny Smith apples

2 c. unsalted whole almonds

1 c. coconut

1/2 c. dried apricots

4 T. olive oil

4 T. honey

2 t. vanilla

2 eggs

Preheat oven to 350º F.

Place half of the almonds (1 c.) and half of the coconut (1/2 c.) in a food processor. Add 1 apple and half of the apricots (1/4 c.), coarsely chopped. Pulse in the food processor until finely ground. Add 2 T. olive oil, 2 T. honey, 1 t. vanilla and 1 egg and pulse until well combined. Pour mixture into a bowl and then repeat this process with the rest of the ingredients. Add this mixture to the first mixture and stir until well combined.

Drop by rounded teaspoonfulls onto cookie trays lined with parchment paper. Flatten with the bottom of a glass dipped in sugar. Bake for 20 min. until lightly brown and firm to the touch. Cool on cookie sheet for 10 min. before removing to a wire rack to cool completely.

Gluten-Free Cookies, p. 76

Yield: 57 cookies