This fruity, crunchy, gluten-free apricot cookie bar has no added sugar — only natural sweeteners. This sweet treat is made with sunny yellow apricot jam and a crunchy crumble topping layer. This dessert is both a delight to look at and to eat.

Homemade Apricot Cookie Bars [Vegan, Gluten-Free]



For the Apricot Filling:

  • 8 ounces soft dried apricots
  • 1 cup freshly squeezed orange juice
  • 1 teaspoon organic vanilla extract
  • 2 tablespoons maple or date syrup

For the Dough:

  • 1 cup gluten-free all-purpose flour
  • 1/2 cup cashews, blended into meal
  • 1/2 cup walnuts, blended into meal
  • 2 tablespoons cashew butter
  • 1/2 cup oat or almond milk
  • 2 tablespoons maple or date syrup
  • 2 teaspoons aluminum-free baking powder

For the Topping:

  • 4 tablespoons coconut oil, plus more for greasing the form or simply use parchment paper
  • 1-2 tablespoons freshly squeezed orange juice
  • 1 tablespoons maple or date syrup
  • 1 cup certified gluten-free oats
  • 1 teaspoon organic vanilla (optional)


To Make the Apricot Filling:

  1. If using dried apricots, make sure to soak them in hot water for around 20 minutes, then drain them.
  2. Transfer all ingredients into a blender and process until you get a smooth, jam-like mixture. Set aside

To Make the Dough:

  1. Blend the cashews and walnuts into a meal.
  2. In a bowl, combine the nut flours with the remaining dough ingredients and combine well.

To Make the Topping:

  1. Preheat oven to 390°F.
  2. Grease a baking dish with coconut oil, or use parchment paper.
  3. Transfer the dough to the form and press it firmly to the bottom.
  4. Spread the apricot filling on top. In a small bowl, whisk all ingredients for the topping together. Distribute over the apricot filling.
  5. Bake in the oven for about 20 minutes.

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