APRICOT + PISTACHIO BREAKFAST COOKIE RECIPE
Updated: May 18
These cookies have an exotic feel to them, with the apricots, pistachios + hint of orange. Who wouldn't want to start there day feeling exotic!
Not only are these cookies exotic they are extremely nutritious. Oats contain soluble fibre beta-glucan which is thought to help improve insulin sensitivity and help lower blood sugars.
They are great for a breakfast on the go or an afternoon snack. With the banana, apricot, orange + pistachios you are sneaking lots of plant variety.
INGREDIENTS
200g Quick Cook Oats
3/4 tsp salt
1 tsp Vanilla
250g Almond Butter
4tbsp Maple syrup
1 Egg (beaten)
1 Large rip banana mashed
100g Dried apricots (chopped)
50g Pistachios (shelled + roughly chopped)
Zest of one orange + juice
Step 1: Preparation
Pre heat the oven to 180c
Step 2: Mix
In a large mixing bowl add all the ingredients and give it all an almighty stir until the ingredients are thoroughly mixed.
Step 3: Scoop
Line a baking sheet with parchment or silicon paper. Scoop out a large tablespoon amount of the mixture and place on the sheet. Repeat until you have 12 mounds of mixture. Divide any remaining mixture in the bowl between these 12 mounds. Form the mounds into “cookie” shapes.
Step 4: Bake
bake for c 20 mins. If you prefer your cookies softer remove when the top is just golden. If you prefer crunchier cookies then bake for slightly longer.
Step 4: Store
Take out of the oven and allow to fully cool. Once cooled these can be stored in an air tight container ready for a perfect on the go breakfast.