Thursday, December 15, 2011

Apricot & Yoghurt Cookies

It has been a massive week in our house mainly due to the fact that my youngest son, Sam, had his last day at kindy.  I'm trying to console myself with the thought that there'll be so much more time to get through the massive pile of recipes on my "to try" list and that is helping, slightly!  When I asked Sam what he'd like me to make as a treat in his lunchbox for his last day at kindy, he wanted these cookies.  So, I'm sharing them with you.

Adapted from a Vegie Smuggler recipe but with a couple of additions and changes, they are quick, easy and full of goodness.  If you don't have coconut oil you can use vegetable oil, but the former makes them that little bit more tasty.


Apricot & Yoghurt Cookies

(Adapted from Vegie Smugglers)


180g plain flour
1 tsp baking powder
1 tsp ground cinnamon
55g rolled oats
45g rapadura
140g dried apricots
25g almonds
180g natural yoghurt
65g coconut oil
20g honey


Preheat oven to 170° and line two trays with baking paper.

1.  Finely dice apricots on Speed 7 for 3-4 seconds.  Set aside.

2.  Grind almonds to a meal on Speed 10 for 10 seconds.

3.  Add flour, baking powder, cinnamon, oats and sugar to the bowl.  Mix on Speed 5 for 2-3 seconds.

4.  Add apricots, yoghurt, coconut oil & honey.  Mix on Speed 4 for 6 seconds on reverse.

Using damp hands, roll teaspoon fulls into balls.  Place onto trays and flatten with a fork (the cookies don't spread during baking).  Cook for 20 minutes or until golden.

Yields 24.

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