1. Preheat the oven to 350ºF and adjust the rack to the middle position. Line a baking sheet with parchment paper.
2. Place the almond flour, coconut flour, baking soda, gelatin, salt, and cinnamon in a large mixing bowl and stir to combine. Place the butter, honey, and almond butter in a small saucepan over medium-low heat and let the butter melt, stirring occasionally. Pour the wet mixture into the dry mixture, add the vanilla, and stir until combined. Stir in the pecans and apricots.
3. Using a 2-inch cookie scoop, scoop the dough into balls and place them on the prepared baking. Using your fingers, gently press each dough ball until you have a three-inch round. Bake for 11 to 12 minutes, or until the cookies are just turning golden brown on the edges. Cool for 15 minutes before serving. Store the cookies in an airtight container for up to 3 days.
Note: If you'd like to freeze the cookie dough, simply scoop all of the dough onto a baking sheet lined with parchment paper. Freeze the tray for 2 hours, or until the dough balls are firm. Transfer the dough balls to an airtight container and store in the freezer for up to 3 months.
*Paleo/dairy-free adaptation: Use 5 tablespoons coconut oil plus 1 tablespoon water in place of butter.