Snack
Apricot and Pumpkin Seed Oat Cookies
Chopped dried apricots and pumpkin seeds in a gluten-free oat cookie held together with an egg and a little maple syrup. No milk and no nuts.
- Calories
- 119kcal
- Protein
- 5g
- Fat
- 4g
- Carbs
- 16g
Per serving, makes 6. 12 minutes of work, then 14 minutes in the oven. Published 8 September 2026.
Allergens
- Eggs
- Sulphites
- Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Gluten-free oats90 g
Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.
- Dried apricots60 g (about 7), chopped small
- Pumpkin seeds25 g
- Egg1 large, about 55 g
- Maple syrup2 tsp, about 14 g
- SaltA pinch
- Water1 to 2 tbsp
Method
Heat the oven to 180°C and line a tray with baking paper.
Beat the egg with the maple syrup and salt, then stir in the oats, apricots and pumpkin seeds. Add a tablespoon of water if the mix will not hold when squeezed.
Press into six rounds on the tray. They need firm pressing as there is not much to bind them.
Bake for fourteen minutes until the edges are brown and the seeds have toasted. Cool on the tray before lifting; they are fragile warm.
Worth knowing
- The pumpkin seeds are most of the fat and a fair bit of the protein. The apricots bring the sugar, and the whole cookie is fairly low for its size.
- Chop the apricots smaller than feels necessary. Big pieces pull the cookie apart when it is bitten.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.