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Apricot and Pumpkin Seed Oat Cookies

Make apricot and pumpkin seed oat cookies, from the first ingredient to the finished dish.

6 servings · 7 ingredients · 4 steps

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Apricot and Pumpkin Seed Oat Cookies, plated and ready to serve. — The finished recipe. Apricot and Pumpkin Seed Oat Cookies

Ingredients 1 to 6 for apricot and pumpkin seed oat cookies arranged separately on a dark worktop. — Ingredients 1 to 6. 90 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.). 60 g (about 7), chopped small Dried apricots. 25 g Pumpkin seeds. 1 large, about 55 g Egg. 2 tsp, about 14 g Maple syrup. A pinch Salt

Ingredients 7 to 7 for apricot and pumpkin seed oat cookies arranged separately on a dark worktop. — Ingredients 7 to 7. 1 to 2 tbsp Water

Apricot and Pumpkin Seed Oat Cookies, preparation step 1: Heat the oven to 180°C and line a tray with baking paper. — Step 1. Heat the oven to 180°C and line a tray with baking paper.

Apricot and Pumpkin Seed Oat Cookies, preparation step 2: 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. — Step 2. 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.

Apricot and Pumpkin Seed Oat Cookies, preparation step 3: Press into six rounds on the tray. They need firm pressing as there is not much to bind them. — Step 3. Press into six rounds on the tray. They need firm pressing as there is not much to bind them.

The finished apricot and pumpkin seed oat cookies. — Step 4. Bake for fourteen minutes until the edges are brown and the seeds have toasted. Cool on the tray before lifting; they are fragile warm.

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