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
Scale
- 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