Description
These apricot oatmeal cookies are chewy and naturally sweet thanks to the dessicated coconut and dried apricot. They make a great addition to a packed lunch or as an afternoon snack.
Ingredients
- 140g porridge oats
- 100g soft brown sugar
- 200g dried diced apricots
- 150g plain flour
- 2 Tablespoons golden syrup
- 1.5 teaspoons bicarbonate of soda
- 125g plant based butter
- 100g desiccated coconut
- 1/2 teaspoon ground cinnamon
- 30ml water
Instructions
Pre-heat the oven to 160 degrees celsius and line a baking sheet with greaseproof paper or a silicone liner.
In a medium bowl mix together the dry ingredients.
In a small bowl mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix together. Leave to sit (covered) for 10 minutes)
Roll into 12 balls and press down on your lined baking sheet. If you use a silicone baking mat you will want use an ungreased cookie sheet underneath.
Bake cookies at 160 degrees celsius for 13-15 minutes.
Remove from the oven when they are starting to go golden brown. Leave the warm cookies to cool on the tray for a little bit until they are firm and then transfer to a wire rack to cool completely.
