Oat, Coconut Cookies with Apricot & Hazelnut

 

These are such great all rounder cookies! Plant based and are excellent for the lunch box, hiking, biking, adventure treat when on a mission or cup of tea at home.

This delicious recipe is from the Little BirdOrganics Unbakery App, by Megan May. I adore all of her recipe books, they are so beautiful and have super inspirational ways to use ingredients and also how to increase your intake of real, unprocessed foods.

In these cookies I swapped the golden flax for chia, added apricots, hazelnuts & 1C more coconut. I didn’t dehydrate the cookies at 45 degrees, instead I baked them for a few hours at 100. This make a batch of about 15.

 

Ingredients:

⅓ C Ground Chia Seed
1 & 1/2C Rolled Oats
2 C Dried Coconut + about half a cup for rolling in
1C Coconut Sugar
2 Pinches of Salt
1C Pitted Dates
2 Tbsp Melted Coconut Butter
1/3C Melted Coconut Oil
1/2C Dried Apricots
1/2C Roasted Hazelnuts
1tsp Vanilla Extract
1/2C Water

Instructions:

Take 1C of the oats and blend them into a flour in the food processor. Combine the ground chia with the oat flour, oats, dried coconut, sugar and salt into a bowl and mix.

In a food processor, process the dates until they almost form a paste, then add the melted coconut butter and coconut oil and pulse.

Once combined, add the vanilla extract and water and pulse a few more times. It’s fine to have a few bits of dates in there.

Add all the ingredients to the cake mixer Pulse a few times until just incorporated. Take walnut sized pieces (I did bigger) and roll into balls.

Place half a cup of the remaining dried coconut in a small bowl and roll each cookie ball in it and spread them out.

In the recipe it is suggested that we dehydrate these cookies, however I baked them at 100 degrees for between 2 and 3 hours until they were crispy around the sides and chewy in the middle. You can test them and see if they are to your liking, if not pop them back in for a bit longer.

Now you you are ready to pack some of these and plan a little nature adventure. Enjoy!

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Blackberry Almond Cakes with Boysenberry Icing (gf)