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  • Writer's pictureKatie Moore

APRICOT + PISTACHIO BREAKFAST COOKIE RECIPE

Updated: May 18, 2023

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!
Apricot + Pistachio Breakfast Cookies

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.

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