These cookies are packed with healthy fats and fiber, making them the perfect snack for a quick energy boost. Since they don’t use sugar or flour, they rely on the natural sweetness of the apricots and the crunch of the seeds.
Ingredients
• 70g dried apricots, finely chopped
• 50g walnuts, crushed
• 70g hazelnuts, crushed
• 30g pumpkin seeds
• 40g sunflower seeds
• 20g sesame seeds
• 20g flaxseeds
• Optional Binder: 2 egg whites or 1 mashed ripe banana (to hold the seeds together)
Preparation
1. Prep the Fruit: Finely chop the dried apricots into very small pieces. If they are too dry, soak them in warm water for 5 minutes, then pat dry before chopping.
2. Toast the Nuts (Optional): For a deeper flavor, briefly toast the hazelnuts and walnuts in a dry pan for 2–3 minutes before crushing them.
3. Mix: In a large bowl, combine all the nuts and seeds with the chopped apricots.
4. Bind: Add your choice of binder (egg whites or mashed banana). Mix thoroughly until all the seeds are lightly coated and stick together when pressed.
5. Shape: Line a baking sheet with parchment paper. Use a circular cookie cutter or a spoon to form the mixture into flat, tight discs. Press down firmly so they don’t crumble after baking.
6. Bake: Preheat your oven to 160°C (320°F). Bake for 15–20 minutes until the edges are lightly golden.
7. Cool: Allow them to cool completely on the tray. This is the most important step—they will firm up as they cool!