Go Back

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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g dried apricots
  • 100 g self-raising flour can be gluten-free
  • 50 g rolled oats
  • 50 g hazelnut
  • 100 g butter or dairy-free margarine
  • 50 g light muscovado sugar
  • 2 Tbsp golden syrup or honey

Method
 

  1. Preheat the oven to 180°C.
  2. Roughly chop the nuts and the apricots (you can use a mini food-processor too).
  3. Heat the butter, sugar and syrup in a saucepan over low heat. When the sugar and butter have melted, turn off the heat.
  4. In a large bowl, mix all the dry ingredients, then add the syrup. Using a wooden spoon, mix until you get a soft dough.
  5. Line a baking tray with baking paper.
  6. Using a Tbsp put dollops onto the baking paper and press them down to about 1cm thick rounds.
  7. Bake for about 15 minutes, until golden.
  8. Let them cool for a couple of minutes, then transfer them to a wire rack to cool completely.