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Soak dried apricots in cold water for 15–20 minutes. Drain and chop finely.
In a large bowl, combine all nuts, seeds, and oats.
Add chopped apricots, honey, egg white, and salt. Mix well.
Form into small round or oval biscuits and place on a lined baking tray.
Bake at 180°C (360°F) for 15–20 minutes or until golden.
Let cool and enjoy as a nourishing treat or tea-time snack.
Serving and Storage Tips:
Best enjoyed fresh but can be stored in an airtight container for up to 5 days.
Great for on-the-go snacks, lunchboxes, or post-gym energy.
Variations:
Use dates or figs instead of apricots.
Add a dash of cinnamon or vanilla extract for extra flavor.
Swap honey with maple syrup for a vegan version (and replace egg white with flax egg).
FAQ:
Q: Can I skip the oats?
A: Yes, replace them with more nuts or seeds.
Q: Are these cookies gluten-free?
A: Use gluten-free oats to keep them gluten-free.
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