Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper or a silicone baking mat for easy cleanup.

Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, sea salt, and baking soda.

Mix Wet Ingredients: In a separate bowl, combine the beaten egg, vanilla extract, honey, and melted coconut oil. Stir until well blended.

Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and mix until a dough forms. Carefully incorporate the chopped pistachios and apricots into the dough, ensuring they are evenly scattered throughout.

Shape the Cookies: Scoop about a tablespoon of dough and roll it into a ball. Place each dough ball on the prepared baking sheet and press down slightly to flatten. Maintain a gap of approximately 1 inch between each cookie on the baking sheet.

Bake: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool entirely.

Serve and Enjoy: These cookies are delicious on their own or paired with a cup of tea or coffee. Keep any remaining cookies in a sealed container at room temperature, where they will stay fresh for up to five days.