Pumpkin Seed & Apricot Oat Cookies
Ingredients
- 2 cups jumbo oats
- 1 cup pumpkin seeds
- 1 cup dried apricots, chopped
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup honey
- 1/4 cup sun and seed pumpkin butter
Preparation
Preheat oven to 175 degrees C and line a baking tray
In a large bowl, mix the oats, pumpkin seeds, apricots salt and baking powder
In another bowl mix the eggs, honey and pumpkin butter
Pour the wet mixture into the dry mixture and mix well
I use one heaped tablespoon of mixture per cookie. Put onto your lined baking sheet and bake for 10-12 minutes. Check at 10 minutes
Let them cool slightly on the baking tray before transferring to a cooling rack
Tip: part of the beauty of these cookies is that they are rustic but if you want to get a slightly circular shape like I have, use a round cookie cutter. Hold it on to the tray, put the mixture into the cookie cutter and press down with the back of the spoon. Carefully lift up the cookie cutter and you have your lovely round(ish) cookie