Miss G. and I did a little baking yesterday and came up with these gorgeously golden darlings and I am so excited to share the recipe.
Not only are these babies chock full of apricot, coconut and oats but are sugar free and can be whipped up and nestled in the oven baking to golden perfection in less than 10 minutes. And the flavour of these cookies is amazing, the vanilla bean paste and maple syrup work so beautifully with the oats to create the most incredible baby led weaning breakfast.
We ate these for breakfast this morning, along with a little fresh fig but these breakfast cookies would make the perfect addition to any lunch box and make the perfect on-the-go snack. There not too messy either which is great for when you’re out and about.
Although I haven’t tried to freeze these cookies (they disappear way too quickly) I do think they would freeze beautifully. Simply wrap individual portions, pop into a freezer container and stash in the deep freeze for up to 3 months.
If your little one is just beginning their baby led weaning adventure these cookies may be a little ambitious and the slightly crumbly texture may be a little too challenging. However from approximately 8 months onwards your little one should be fine with these cookies.
To create these easy peasy apricot coconut breakfast cookies simply…
Begin by preheating your oven to 170 degrees celsius.(350F) Place the oats, coconut, maple syrup, vanilla extract and egg into the large bowl of your food processor and blitz until well combined.
Finely chop the apricots.
Add the apricots to the oat mix and blitz to combine.
Take heaped tablespoons of the mixture and with wet hands squeeze and roll the mixture into cookies. Place onto a cookie tray lined with baking paper and pop into the oven to bake for 10 minutes, gently flip the cookies and cook for a further 10 minutes or until the cookies are cooked and golden.
Remove from the oven and allow to cool a little before placing the cookies on a wire rack to cool completely.
Enjoy alongside a little fresh fruit for a lovely baby led weaning breakfast. Enjoy x
apricot coconut cookies
2 cups oats
3/4 cup coconut, desiccated or shredded
3 tablespoons butter, melted
1/4 cup maple syrup
1 teaspoon vanilla bean paste or extract
3/4 cup dried apricots, finely chopped
Preheat oven to 170 degrees celsius (350 F). Place the oats, coconut, melted butter, maple syrup, vanilla and egg into the large bowl of a food processor. Blitz to combine. Add chopped apricots and blitz to combine. Take heaped tablespoon amounts of the cookie mixture and use wet hands to squeeze and roll into shape. Place the cookies onto an oven tray lined with baking paper. Pop into the oven to bake for 10 minutes, gently flip the cookies and cook for a further 10 minutes or until the cookies are cooked and golden. Place on a wire rack to cool completely. Enjoy x
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