Oaty apricot and hazelnut cookies
These oaty apricot and hazelnut cookies are much more healthy than any shop-bought cookies and, most importantly, they are incredibly easy to make. Also, if you use gluten-free flour and dairy-free spread, these cookies can be suitable for vegans and people with food-intolerance too. They are so easy to make that even kids won’t find it a huge challenge! Perfect for breakfast, brunch, afternoon-tea and for the kids’ lunch box!
Ingredients
Method
- Preheat the oven to 180°C.
- Roughly chop the nuts and the apricots (you can use a mini food-processor too).
- Heat the butter, sugar and syrup in a saucepan over low heat. When the sugar and butter have melted, turn off the heat.
- In a large bowl, mix all the dry ingredients, then add the syrup. Using a wooden spoon, mix until you get a soft dough.
- Line a baking tray with baking paper.
- Using a Tbsp put dollops onto the baking paper and press them down to about 1cm thick rounds.
- Bake for about 15 minutes, until golden.
- Let them cool for a couple of minutes, then transfer them to a wire rack to cool completely.