YIELD: 18 COOKIES
These golden, chewy, slightly sweet cookies are just as easy to prepare as they are to eat! Packed with vitamins A and C from the apricots and protein and iron from the walnuts and coconut, these cookies are like snack-size energy bars.
Directions
Combine all ingredients (set aside ⅓ cup coconut) in a food processor and process until very well chopped.
Using clean hands, roll the mixture into walnut-size balls and then into the extra coconut.
Flatten into cookie rounds using the bottom of a glass or measuring cup, and then gently shape with hands to create even patties.
Store in an airtight container for up to 1 week.
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Ingredients
3 cups dried apricots
1 cup walnut pieces
2 cups unsweetened shredded coconut, plus about ⅓ cup for rolling
¼ cup agave
