These healthy cranberry apricot cookies are sweetened only with fruit, gluten free and vegan. In other words these are seriously healthy cookies but they’re also incredibly tasty.
So the day has finally arrived: my eldest is back to school. In fairness, it’s preschool rather than school ‘proper’ but it’s based in the elementary school building so other than him being there a bit longer, I doubt he’ll notice much transition next year. The summer has felt both long and quick at the same time, and while we’ve had fun I think we’re both ready for him to go back to school. I have a feeling my younger son will miss him in the mornings, though, and there will no doubt be some adjusting for us all to get used to the new timetable.
I will have to get back in to packing snacks for him rather than always being there with them myself. That’s partly what led me to create these healthy cranberry apricot cookies. They’re a great portable, packable snack that’s tasty and gives a nice little energy boost. Plus there’s no added sugar – they are simply sweetened with fruit – they’re vegan and gluten free. Yes, they are that perfect combination.
Ever since I made sugar free date and oatmeal cookies soon after starting this blog, I have been meaning to play around more with the idea of healthier cookies. I have shared a few others that have no refined sugar and minimal sweeteners eg the pistachio oatmeal cookies and spiced Vermont maple cookies I shared last year, but I haven’t made any more purely sweetened with fruit until these cranberry apricot cookies, unless you count energy bites and bars. In fairness, cookies are a little trickier than other baked goods I think but these are so easy and delicious, I know I’ll be playing around with the ingredients more.
How they’re made
All you do is soak some pieces of date and apricot in boiling water while you measure out the other ingredients. Whizz up the soaked fruit in the food processor until relatively small pieces, mix in everything else and then form into flattened balls and bake. It’s a relatively firm mixture but that makes them easy to handle.
I took some of these healthy cranberry apricot cookies to a friend’s house recently and they all disappeared within a couple minutes, and I think it was only that long as the kids were told to ask nicely for another one. Both adults and kids alike loved them and my son has already requested I make more of them.
Full of delicious fruity flavor, a touch of spice and gently chewy, these healthy cranberry apricot cookies were an immediate hit here. Being so good for you, I know I’ll happily be adding a few to my son’s lunchbox here and there. Plus, any excuse to have some more myself, they’re that good and so easy too. Give them a try; they’ll be your new guilt-free addiction too.
These cookies rely on the dried fruit for sweetness, but there's no shortness of tasty flavor. Easy and perfect to pack for on the go.
- 1/4 cup dried apricots 42g
- 1/4 cup dates 35g (pitted or pieces)
- 1/3 cup almond flour 30g ground almonds
- 1/3 cup oat flour 32g
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tbsp flaxseed meal
- 1/4 cup dried cranberries 26g
Preheat oven to 375F/190C.
Roughly chop the apricots and, if not using pieces, the dates. Put in a bowl and pour over boiling water so they are covered and leave to soak 5-10mins.
While they are soaking, measure out everything else.
Strain the apricots and dates from the water without throwing it away and put them in a food processor or blender. Add 1tbsp of water from the bowl the fruit was soaking in then pulse until fairly small pieces.
Add the remaining ingredients along with another 2tbsp of water from soaking the fruit and pulse until combined. Add the cranberries and pulse once or twice so they are mixed through but not chopped up too much.
Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet/tray lined with parchment or a cookie sheet.
Bake for approx 10min until just starting to brown.