Apricot Almond And Maple Granola Cookies

baking cookies Dec 01, 2023
Apricot Almond And Maple Granola Cookies on a black wire rack with a blue cloth underneath

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


  • 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



  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!


Have you heard about our amazing LRK Baking Academy?

It's your golden ticket to becoming a fantastic baker...

Crumbly bread, cakes that end up with crusty volcanoes on top, leaking tarts...it's enough to make you hang up your apron forever!

There's nothing worse than spending time, effort and money on a recipe only for it to fail!

Unfortunately most recipes just give you the instructions...they don't tell you what you really need to know to make sure your bakes turn out perfectly.  

All those lesser known baking secrets like when it's time to stop kneading bread dough, why your cakes are dry and dense, or how to make sure you pie crusts are going to hold a filling without any leaks or developing a soggy bottom!

This is what LRK Baking Academy is all about. 

It's like having your own personal baking expert right there with you in your own kitchen guiding you as you bake our amazing recipes.  And you'll love our private baking community where we support and encourage each other no matter where you are in your baking journey.

The results our members achieve speak for themselves...FIND OUT MORE HERE

  • How Home Bakers Are Getting Better Results

    Subscribe to my newsletter and get my Ultimate Baking Tips eBook sent straight to your inbox, plus you'll also get recipes, kitchen hacks and all the latest straight from my kitchen. 

We hate SPAM. We will never sell your information, for any reason.

More from Little River Kitchen...

Elderberry Syrup

Apr 16, 2024

Mango And Lime Semifreddo

Mar 26, 2024

Homemade Cake Release

Mar 18, 2024