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.
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)
Units
Instructions
- Heat your oven to 180 degrees fan/200 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!
Recipe 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!
