plantbased vegan vegetarian baking lunchbox snack sweettreats

Apricot, Brazil Nut & Oatmeal Cookies

ready in: family friendly

servings: serves 8

by: Ceres Organics

These apricot, Brazil nut and oatmeal cookies are delicious, and are easy to make for a healthy snack or sweet treat.


  • 1 cup Organic Rolled Oats
  • 1 cup Organic Wholemeal Spelt Flour
  • 1 cup Organic Desiccated Coconut
  • 1/2 cup Organic Sundried Apricots chopped
  • ½ cup Organic Brazil Nuts
  • 1 teaspoon baking soda
  • 1 tsp Organic Cinnamon
  • ½ teaspoon salt
  • ½ cup Organic Coconut Sugar
  • 1/2 cup Organic Coconut Oil melted to liquid
  • 5 tbsp Organic Brown Rice Malt Syrup
  • 1 tsp vanilla


  1. Preheat your oven to 180C degrees and line two baking sheets with baking paper.
  2. In a mixing bowl, stir together the dry ingredients.
  3. In a separate bowl using a hand mixer or spoon, cream together the coconut oil and coconut sugar until smooth. Add in the rice syrup and vanilla and stir again until well combined.
  4. Add the dry ingredients to the wet ingredients and stir until combined. If the mixture is a little dry, splash in some non-dairy milk or water, a little at a time until the dough holds together.
  5. Using damp hands, roll small handfuls of dough into balls and place them onto your lined baking sheet about 2 inches apart.
  6. Bake the cookies for 15-20 minutes or until starting to turn slightly golden brown around the edges.
  7. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
  8. Store in an airtight container


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