These apricot coconut breakfast cookies are delicious, simple-to-make and require just 7 ingredients! These cookies are bursting with apricot and sweet coconut flavour kids love!
Miss G. and I did a little baking yesterday and came up with these delicious apricot coconut cookies and I am so excited to share the recipe.
Not only are these babies packed with apricot, coconut and oats but are free of refined sugar and can be whipped up and nestled in the oven baking to golden perfection in under 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 be freezer-friendly. 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 on wards your little one should be fine with these cookies.
To create these easy peasy apricot coconut breakfast cookies follow these simple steps…
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 or lunch box treat. Enjoy x
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
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apricot coconut breakfast cookies
- Total Time: 25 minutes
- Yield: 20 cookies 1x
Description
These apricot coconut breakfast cookies are delicious, simple-to-make and require just 7 ingredients! These cookies are bursting with apricot and sweet coconut flavour kids love!
Ingredients
- 2 cups (180 grams) old fashioned (traditional) oats
- 3/4 cup (70 grams) coconut, desiccated or shredded
- 3 tablespoons butter, melted
- 1/4 cup (60 ml) pure maple syrup
- 1 teaspoon vanilla bean paste (or extract)
- 1 egg
- 3/4 cup (140 grams) dried apricots, finely chopped
Instructions
- Preheat oven to 170 degrees celsius (350 F). Line an oven tray with baking paper. Set aside.
- 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 prepared tray.
- Bake for 10 minutes, gently flip the cookies and cook for a further 5-10 minutes or until the cookies are cooked and golden.
- Place on a wire rack to cool completely. Enjoy x
Notes
Cookies are best kept in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Would these be ok with the coconut left out? Is there another flavour you could add or would you just go with the apricot? I have an allergy to coconut so I’m a bit weary to give it to my little one yet.
Although I haven’t tried it, I do think replacing the coconut with extra oats would work too. Yes you’ll lose the coconut flavour but the cookies will still be delicious thanks to the oats, vanilla, maple and apricot flavours. Good luck and please report back, I’d love to know how you go xxx
I think we’ll give these a go this week. Trying to get back into a routine and baking is usually a good afternoon activity. Bonus points if it’s dekicious, as these look!
Finding a routine is sometimes so hard!!! I hope you enjoy these cookies. Happy baking xxx
I don’t have any butter could I use vegetable oil instead?
Love all your recipes and so does my 16 mth old! Excited to try these but don’t have a food processor other than a mini chopper. Thoughts? Could I make without a processor? Thanks
Just made them with quick oats (already cut up small in the packet) and squished the ingredients all together with my hands in the bowl. Just the same!
Also used coconut flower nectar rather than the maple syrup and vanilla. Still yummy!
Love all your recipes!
How do you think these would work if the mixture was pressed into a slice tin & cut after cooking i was thinking this recipe might be a good oat slice recipe for afternoon tea
Yes. Absolutely I think that would be delicious. Please let me know how you went and sincere apologies for my delayed reply. Happy cooking x
I was just wondering if you could use fresh apricots, I bought some the other day and would love to try this today.
Absolutely delicious. My little girl loves them and she is having a very fussy day!
I made these cookies last night and my little girl loved them for her afternoon snack today. She had a helping of 2 plus some blueberries. She is nearly 9 months old; I left out the maple syrup but added an additional egg – seemed to work well! I hope to make more recipes from your Blog over the coming days, weeks and months : o )
Hi there, just wanted to thank you for your lovely recipe. I made these this morning with my 16 month old helping/destroying and he loved them!! He devoured a few in one sitting and kept at them throughout the day, I think I’ve gotta hide them better! Love your blog and your pictures, keep up the amazing work!
Oh thank you! So happy your little one enjoyed the cookies! X
You just make such wonderful food, my little boy loves whatever I make from your recipes. So just wanted to say a great big thank you! Making carrot cake scones tomorrow but I fear I may take too much of a liking to them 😉
Hi there,
These tasted delicious, thank you for posting the recipe. I found that they were very crumbly, even for me! Would adding some water moisten them a little? Or maybe some more butter? Thank you!
OMG – these are totally amazing. Made a batch and freezed half expecting them to not be devoured so quickly. How wrong was I!! Not sure who loves them more – me or my nine month old 🙂 x
I’m From the uk and finding it hard to convert cups to grams as a Google search is giving lots of different measurements… Hope you can help 🙂