Preheat the oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
Combine the dry ingredients in a medium bowl.
Chop the frozen coconut oil and add to the bowl.
Cut the coconut oil into the flour with your hands so that it's incorporated throughout and the flour starts to form small pea sized pieces.
Whisk together the egg, vanilla and vinegar in a small bowl and then add to the flour.
Combine with a spatula and then fold in the apricots.
Form the dough into a ball and place on the baking sheet.
Pat the dough down so that it spreads out on the baking sheet about 3/4" thick.
Score the circle into wedges with a sharp knife.
Bake for 20-25 minutes and starting to turn golden brown on the outside.
Remove from oven and let cool for a couple of minutes on the baking sheet.
Transfer to a cooling rack and let cool another 5 minutes.
Notes
I would recommend adding 1-2 tablespoons of honey if you're not on a strict Whole30 diet. I left it out as I am currently eating that way but would add otherwise. Just add the honey to the wet ingredients in the directions.