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

• 240g banana, mashed (approx. 2 large bananas)
• 80g peanut butter, sugar free
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 80g maple syrup or honey
• 200g dried apricots, chopped
• 130g roasted almonds, chopped
• 20g pumpkin seeds
• 20g sesame seeds
• 250g rolled oats
• 60g dark chocolate, melted, optional

Method

1. Preheat the oven to 170°C conventional setting or 150°C fan force setting ,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. Add the rolled oats and mix until the oats are well coated with the wet ingredients.
5. Portion the mixture using a 40ml cookie scoop or approximately 2 tablespoons of mixture per cookie. If using a cookie scoop, press the mixture firmly against the side of the bowl to compact it before releasing it onto the prepared tray. Using your hands, firm the mixture together, then flatten each portion slightly to form a disc, leaving approximately 5cm between each cookie.
6. Bake for approximately 15 minutes, or until the cookies are lightly golden.
7. Remove from the oven and leave the cookies on the tray to cool completely. They will firm as they cool.
8. If using the dark chocolate, melt and drizzle it over the cooled cookies. Allow the chocolate to set completely before storing.

Storage

• Store the cookies in an airtight container at room temperature for up to 5 days.
• The cookies can also 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 sharon@littleriverkitchen.com.au

Happy Baking!