Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place cashews in large skillet and toast till lightly browned, 4-5 minutes. Transfer the hot cashews to a food processor fitted with the steel blade. Add the coconut oil and process for 2 minutes, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
Add the maple syrup, cinnamon, baking soda, Kale Powder and salt to the cashews. Process to form a smooth, oily dough. Transfer the dough to a bowl and knead or stir in the dried apricots.
Roll the dough into 1-inch balls and place them 2 inches apart on the lined baking sheets. Using the tines of a fork, flatten each cookie to about ½-inch thick. Bake for about 10 minutes until lightly golden brown. Cool completely, store in an airtight container. Makes 18-20 cookies.
Brioche is one of the most wonderful foods there is. Full of butter, eggs, and full fat milk in addition to countless flavor combinations the recipes you find can be adapted to use a sourdough leaven instead of instant powdered yeast. Most recipes are similar to one another.