Healthy cranberry apricot cookies (vegan, GF)
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.
Servings: 10 small
Calories: 70kcal
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Ingredients
- ¼ cup dried apricots 42g
- ¼ cup dates 35g (pitted or pieces)
- ⅓ cup almond flour 30g ground almonds
- ⅓ cup oat flour 32g
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 tablespoon flaxseed meal
- ¼ cup dried cranberries 26g
Instructions
- 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 a silicone mat or parchment.
- Bake for approx 10min until just starting to brown.
Nutrition
Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Sodium: 1mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 115IU | Calcium: 28mg | Iron: 0.5mg
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