Prep 15 mins
Cook 15 mins
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.
- 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
- Preheat oven to 350 degrees.
- Grease a cookie sheet and line it with parchment paper.
- Whisk together dry ingredients.
- Blend wet ingredients until as close to smooth as possible.
- Mix 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.
- Stir in the oats and apricots.
- Form into balls and flatten onto parchment paper. Again, this is easier to do with wet hands.
- Bake 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).
- To store (and for transportation purposes), I like to wrap each cookie in plastic wrap. Voila! Bakery-style!
I really like this recipie, it's so tasty. I've now settled on a verion that skips the cinnamon (which I'm not fond of) and I use Spelnda brown sugar mix. (I'm trying to control carbs and the Splenda helps with that.) Thanks, Vye, for such a great recipie!
Deadly good! I love the healthy chewiness! thank you, I love cookies XOXO
After seeing this picture in the photo forum, I knew I had to try these. I'm soooo glad I did!! They are exactly what I was looking for and I'm excited about having some with my coffee in the morning. The changes I made are: I doubled the recipe (but only 1 1/2 tsp cinnamon) and got 29 fairly large cookies. I added 1 tsp of vanilla, and used craisins instead of apricots (that's all I had). I look forward to trying different dried fuits with this recipe. The recipe doesn't specify what kind of oats to use... I used steel cut, and they worked great. My batter was wetter than indicated (could be the humidity here) and I dropped them by teaspoon. 14 mins was perfect for a crisp, chewy cookie. My quest can stop now, this is the breakfast cookie for me.