Apricot and Chia Seed Oat Cookies
These apricot and pistachio oat cookies are naturally sweetened with ripe bananas, making them a simple breakfast or snack without any added sugar or oil. They’re quick to prepare with just a handful of ingredients and have a soft texture with little bursts of juicy apricot.
The oats provide fibre to help keep you feeling satisfied, while the chia seeds add fibre, plant-based protein and calcium.. They’re ideal for busy mornings, lunch boxes or an afternoon snack with a cup of tea.
You can bake them in either the oven or the air fryer, and they keep well for several days, making them perfect for preparing ahead.
Ingredients
Method
- Preheat the oven or air fryer to 180°C. Line a baking tray with baking parchment or prepare a silicone liner that fits your air fryer.
- Mash the bananas with the vanilla extract until smooth.
- Stir in the oats, chopped apricots and chia seeds until well combined.
- Leave the mixture to rest for 5–10 minutes so the oats can absorb some of the moisture.
- Divide the mixture into about 8 portions. Shape each into a ball, then flatten slightly between your palms to form cookies.
- Arrange the cookies on the prepared baking tray or in the air fryer basket, leaving a little space between them.
- Bake in the oven for about 15–18 minutes, or until lightly golden.
- Alternatively, bake in the air fryer for about 12–15 minutes, turning the cookies halfway through cooking.
- Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.