Description
Delicious apricot coconut breakfast cookies that are refined sugar-free and perfect for a nutritious morning snack.
Ingredients
Scale
- 2 cups old fashioned oats, not instant
- 3/4 cup coconut, desiccated or shredded
- 3 tablespoons butter, melted
- 1/4 cup pure maple syrup
- 11/2 teaspoon vanilla bean paste
- 1 egg
- 3/4 cup dried apricots, finely chopped
Instructions
- Scoop & Roll Dough: Start by scooping the dough with a small cookie scoop. Shape each scoop into balls with your hands, feeling the sticky dough. This gives you that delightful, chewy texture. Keep your hands damp to make the process smoother, and your dough will not stick too much.
- Chill If Needed: If the dough feels too soft to handle, pop it in the fridge for a bit. When you take it out, it will firm up nicely for better shaping. Skipping this can lead to cookies losing their shape in the oven, so a little chill time helps a lot.
- Prep the Baking Sheet: Line a baking sheet with parchment paper. This will keep your cookies from sticking and help with easy cleanup afterward. Failing to line the sheet may leave you with a sticky mess, so do not skip this part!
- Bake & Wait Patiently: Preheat the oven and pop the cookies into it. Bake until they are just slightly golden. It is tempting to leave them in longer, but taking them out at the right time keeps them soft. Be careful not to overbake, as they will turn into hard little rocks.
- Cool & Enjoy the Aroma: Once you take the cookies out, let them cool on a rack. They will smell amazing! As they cool, they will firm up just right. If you do not let them cool properly, they might crumble instead of holding together.
Notes
- Storage Tips: Store in an airtight container for 3-4 days. Freeze in an airtight bag for up to 3 months.
- Expert Tips: For a dairy-free option, replace butter with coconut oil. Use a flax egg by substituting 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water in place of the egg. If the cookies crumble while baking, ensure that the mixture is blended well and feels slightly moist. When the edges brown but the centers remain raw, try reducing the oven temperature and extending the baking time for uniform doneness. For cookies that maintain their form, chill the mixture for about 15 minutes before shaping to improve consistency. If you prefer a finer texture, chop the apricots into smaller pieces to incorporate better throughout the cookies. For easier shaping, wetting your hands slightly will help prevent the mixture from sticking.
- Reheating Instructions: To reheat, place cookies in the microwave for 10 seconds or enjoy at room temperature.
- Serving Suggestions: Serve with fresh fruit like figs or berries. Pair with yogurt for a nutritious breakfast. Enjoy with a glass of almond milk.
- Recipe Variations: Add chopped nuts like walnuts for crunch. Incorporate spices like cinnamon for added flavor. Replace dried apricots with dried cranberries or raisins.
- Ingredient Notes: Use old fashioned oats for texture. Substitute coconut for a different texture profile. Look for high-quality dried apricots for the best flavor and sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg