These Apricot, Almond and Maple Granola Cookies are the perfect healthy snack.

They tick so many boxes health wise and are super quick and easy to make.

Chewy, crunchy, delicious and full of healthy fats, complex carbs & omegas.

Vegan, wheat free, dairy free and refined sugar free and totally adaptable to your own tastes, you’re going to be obsessed with these!

If you’re always running late in the morning or if breakfast isn’t your thing…grab a couple of these and munch on them with your morning brew.

If you’re kids are still half asleep and you’re dragging them out the door with an Up & Go…please ditch that sugar filled drink disguised as a quick healthy breakfast and give them a couple of these.

It’ll fill them up, keep them full for ages and they won’t be bouncing off the classroom walls all day.

You’re welcome teachers!

Don’t like apricot or almonds…that’s ok. Change the nuts and dried fruits to whatever you like.

Can’t have nuts…include more seeds.

You can adapt the recipe as much as you like but just make sure you swap like for like keeping the weight the same.  

Watch the video to see how easy this are to make ⏬

Apricot Almond And Maple Granola Cookies

Makes 18

Ingredients

• 250g rolled oats
• 20g pumpkin seeds
• 20g sesame seeds
• 130g roasted almonds, chopped
• 200g dried apricots, chopped
• 80g maple syrup, or honey
• 80g peanut butter, sugar free
• 2 large bananas, mashed
• 1 teaspoon cinnamon powder
• ½ teaspoon salt
• 60g dark melted chocolate, optional

Method

1. Preheat oven to 170°C / 150°C fan forced and line a baking tray with baking paper.
2. Add the mashed banana, peanut butter, salt, cinnamon and maple syrup or honey to a large mixing bowl and mix until well combined.
3. Add the apricots, almonds, pumpkin seeds and sesame seeds and mix well.
4. Next add the rolled oats and mix until the oats are well coated with the liquid ingredients.
5. If using a cookie scoop to portion the mixture, press the scoop to the side of the bowl before placing on to the tray to get the right amount, then place onto the tray leaving 5cm between each ball. Then go back and firm and flatten them slightly into discs using your hands.
6. If using a tablespoon to portion the mixture, shape 2 tablespoon of the dough and firm the mixture together with your hands flattening them slightly to create a disc, then place onto the lined baking tray leaving around 5cm between each cookie.
7. Bake for approximately 15 minutes, or until the cookies are lightly golden.
8. Remove from the oven and leave the cookies to firm on the tray until completely cool.
9. If desired melt some dark chocolate and drizzle over each cookie, then allow the chocolate to set before storing in a sealed container at room temperature for up to 5 days.

Cookies can be frozen for up to 3 months.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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