Apricot and chia coconut cookies (grain free/nut free)

These are a super yummy nut free healthy treat for lunchboxes! Coconut flour produces more of a “cakey” biscuit, but we still think they are great! Eating them straight from the freezer gives them a bit of crunch….and no you won’t crack a tooth!!


Makes approx 20 cookies.

150g butter
130g organic dried apricots (preservative free)
1/2 cup coconut flour
80g honey/rice malt syrup
1tbsp chia seeds
1/4 cup shredded coconut
2 eggs
1/2tsp vanilla powder
1/4tsp bicarb soda

Preheat oven to 170deg fan forced. Process apricots on top speed for about 10 seconds till chopped finely. Add in and melt butter (speed 2, 80deg, 2 minutes). Add in all other ingredients and mix till combined (speed 5, 20 seconds). Let sit for 5 minutes or so for the mixture to thicken (I transferred into a bowl to avoid it being annoying to get from around the blades). Put tablespoons of mixture onto a lined baking tray, then press down and shape with damp hands (prevents sticking to your hands). Bake for 12-14 minutes until golden on the edges. Let cool completely on baking tray. Store in the freezer (unless eaten same day) for max freshness.

Enjoy x

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