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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 tsp vanilla extract
  • 1 cup rolled oats gluten-free if needed
  • 3 fresh apricots finely chopped
  • ½ cup chopped pistachios
  • 1 Tbsps chia seeds

Method
 

  1. 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.
  2. Mash the bananas with the vanilla extract until smooth.
  3. Stir in the oats, chopped apricots and chia seeds until well combined.
  4. Leave the mixture to rest for 5–10 minutes so the oats can absorb some of the moisture.
  5. Divide the mixture into about 8 portions. Shape each into a ball, then flatten slightly between your palms to form cookies.
  6. Arrange the cookies on the prepared baking tray or in the air fryer basket, leaving a little space between them.
  7. Bake in the oven for about 15–18 minutes, or until lightly golden.
  8. Alternatively, bake in the air fryer for about 12–15 minutes, turning the cookies halfway through cooking.
  9. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.