1/2 Photos of Peanut Butter Apricot Cookies
I made these to grab as a healthy and YUMMY breakfast. I've gotten into the habit of dippng dried apricots in peanut butter; this is my portable version! They can also be made vegan by using an egg substitute for the eggs.
My Private Note
Units: US | Metric
- 3/4 cup whole wheat flour
- 1/4 cup flax seed meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 cup brown sugar
- 4 tablespoons peanut butter
- 1 tablespoon tahini
- 2 eggs (or equivalent egg sub. for vegan cookies)
- 1 cup dried apricot (cut into smaller chunks)
- 1/2 cup oats
- 1Preheat oven to 350 degrees.
- 2Grease a cookie sheet and line it with parchment paper.
- 3Whisk together dry ingredients.
- 4Blend wet ingredients until as close to smooth as possible.
- 5Mix dry ingredients with the wet mixture until fully incorporated. The batter will be thick and sticky, so it would probably be easiest to do this with a fork or mixing spoon.
- 6Stir in the oats and apricots.
- 7Form into balls and flatten onto parchment paper. Again, this is easier to do with wet hands.
- 8Bake for about 15 to 20 minutes or until the tops look golden (don't wait for them to brown or they will be too hard when they cool).
- 9To store (and for transportation purposes), I like to wrap each cookie in plastic wrap. Voila! Bakery-style!
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Nutritional Facts for Peanut Butter Apricot Cookies
Serving Size: 1 (81 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 279.9
- Calories from Fat 69
- Total Fat 7.6 g
- Saturated Fat 1.4 g
- Cholesterol 47.0 mg
- Sodium 281.3 mg
- Total Carbohydrate 48.9 g
- Dietary Fiber 4.7 g
- Sugars 32.0 g
- Protein 7.3 g