Apricot Coconut Cookies

Oatmeal Apricot Almond and Coconut Cookies
  1. Preheat oven at 180C and line tray with greaseproof paper.
  2. Mix 1 cup YesYouCan Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.
  3. In a separate bowl, whisk 1/2 cup sunflower oil, 2 eggs and 1 tsp vanilla until well blended. Add to dry mixture with 1/2 cup almond milk and combine to form a stiff dough.
  4. Form dough into balls about golf ball size and place on baking tray about 4 cm apart. Press down on each ball to flatten slightly.
  5. Bake for 35-40 minutes. Cool on wire rack. Makes approximately 15 large cookies

YesYouCan Artisan Buckwheat Flour is a premium 100% Australian flour grown in the rich plains of Central Western New South Wales. It is gluten free and non-GMO. This ancient grain is ideal for breads, cakes, and pasta. It is also an excellent source of fibre and a good source of protein.

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