Flourless. Sugar-free. Guilt-free.
These cookies are soft, chewy, and naturally sweet — made with just a handful of nutrient-rich ingredients. They’re perfect for breakfast, post-workout snacks, or anytime you need a clean boost of energy.
Why You’ll Love Them:
• No flour, no refined sugar
• Rich in fiber, protein & healthy fats
• Great for meal prep & freezer-friendly
• Sweetened only with dried fruit — no guilt, just energy!
Ingredients:
(Makes 8–10 biscuits)
• 70g dried apricots (unsweetened)
• 50g almonds (or any nut you like)
• 70g rolled oats (gluten-free if needed)
• 1 tablespoon chia seeds (or flaxseeds)
• 1 tablespoon coconut oil (melted)
• ½ teaspoon cinnamon (optional)
• A pinch of salt
• Splash of water (if needed to blend)
Instructions:
1. Soak the apricots:
Place dried apricots in warm water for about 10 minutes to soften. Drain well.
2. Blend the base:
In a food processor, add the soaked apricots, almonds, and oats. Pulse until everything is broken down and starts forming a sticky dough. It should be textured — not completely smooth.
3. Add the rest:
Add chia seeds, melted coconut oil, cinnamon, and a pinch of salt. Blend again until fully incorporated. If the mix feels too dry, add 1–2 teaspoons of water.
4. Shape the cookies:
Scoop out small portions and shape into round, slightly flattened cookies with your hands. Place on a tray lined with parchment paper.
5. Chill or bake (you choose):
• Raw version: Place in the fridge for 30–40 minutes to firm up.
• Baked version: Bake at 170°C (340°F) for 10–12 minutes, just until the edges are golden.
6. Let cool & enjoy:
Store in an airtight container in the fridge for up to a week — or freeze for longer shelf life.
Tips & Variations:
• Swap apricots for dates or figs
• Use walnuts, pecans, or cashews instead of almonds
• Add cacao nibs, shredded coconut, or sunflower seeds for extra crunch
• Mix in a little vanilla or cardamom for extra flavor
