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Oat cookies with almond and apricot

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  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.