Oat cookies with almond and apricot

Published on 30 Nov 2019 | In British | By Wholeness |

- Prep Time
- 00:10 Minutes
- Cook Time
- 00:20 Minutes
- Yield
- 8
- Difficulty Level

Background

I make vegan, sugar-free, fat-free oat cookies every week for my family to nibble on. The basic recipe is just mashed bananas mixed with oats and some cinnamon. Sometimes I like to add dried fruits, desiccated coconut, nuts or seeds. This time I made the oat cookies with almond and apricots – they were really yummy and moist. Most importantly, these cookies are even healthy so ideal for kids and adults in lunchboxes or for breakfast, afternoon snack, picnics etc.

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Combination, Dairy Free, Detox, Diabetic, Egg Free, Fat Free, Gluten Free, Healthy, High Fibre, Low Cholestrol, Low Fat, Low GI, Low Salt, Sugar Free, Vegan

The Recipe

Ingredients

2 ripe bananas
1 cup porridge oats (gluten-free)
50g almond meal
½ tsp baking powder
½ tsp vanilla extract
50g dried apricots, chopped

Instructions

1. Puree the bananas in a food processor or using a fork.
2. Add the oats, almond meal, baking powder and vanilla. Mix well and let it rest for 10 minutes.
3. Meanwhile, set the oven temperature to 180°Celsius°C. Line a baking tray with parchment paper.
4. Add the chopped apricots to the mixture, combine well. Form eight balls from the mixture, then flatten them slightly between your palms. Put the cookies on the baking tray and bake in the oven for about 20 minutes until golden.
5. Transfer the cookies to a rack and let them cool.
6. Keep them in an airtight jar.