Apricot Pistachio Breakfast Cookies - a sweet and salty breakfast for when you are on the go in the morning! These simple cookies will be in and out of the oven in 20 minutes, and are made with cinnamon, rolled oats, pistachios and dried apricots.
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in pistachios, apricots and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.