Apricot & Pumpkin Seed Cookies
A lovely apricot and lemon infused cookie made only with oats, fruit and seeds. These are all-day cookies which are perfect for a late breakfast on the school run, brain fuel for a lunch box or a pick me up after-school!
Try and source brown non-sulphured apricots if you can, as these are healthier. Dried apricots contain lots of iron and pumpkin seeds contain quite a bit of zinc, so these cookies are helpful at supporting both energy and the immune system.
Suitable from 6 months for baby led weaning and free from the 14 most common food allergens. A great snack for parents trying to avoid refined sugar.
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Apricot & Pumpkin Seed Cookies
Ingredients
- 2 Bananas (the riper the better)
- 120 g Oats
- 45 g Apricots (dried, unsulphured, finely diced)
- 10 g Pumpkin Seeds
- 1 Lemon (just the zest)
Instructions
- Heat your oven to 180°C fan/200°C non-fan.
- Pulse 1 cup (80g) of the oats in a food processor for 30 seconds to turn into flour. Add the pumpkin seeds to the oats if you are baking these cookies for babies.
- Peel and mash the bananas with a fork in a bowl.
- Stir in the oat flour, the remaining oats, apricots, pumpkin seeds and lemon zest. Add a pinch of slat if this is for older kids or adults.
- Wait for 5 minutes for the flavours to infuse and the oats to soften.
- Form a tablespoon of mixture into a cookie shape, place onto a lined baking tray and flatten a little.
- Bake for 15 minutes to keep the soft enough for babies and 18 minutes if you like them a bit browner.
- Leave to cool on a cooling rack and devour!
Notes
- Choose gluten-free oats for those with coeliac or gluten-sensitivity
- Overripe bananas make these cookies sweeter, but some prefer using the less ripe bananas.
- These cookies store in a cake tin for up to 4 days or in a freezer for up to 3 months. They defrost very quickly, so these are easy to grab when you are rushing out the door to pick up the kids!
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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