I love cookies. Just like cookie monster I could eat cookies all the time; except then I’d pay the price at the gym. Still that doesn’t stop me from finding creative ways to inject cookies into each meal 🙂
These little beauties are crunchy yet moist at the same time. Filled with plenty of oats, apricots, cashews and soy protein powder they can just squeeze their way into being a guilt free breakfast. This dairy free recipe was made with minimal sugar and oil.
This is the apricot paste. Delicious. It is essentially a really big apricot fruit roll up. Which makes me think you could use any 100% fruit snack as a substitute as well. I found this at my local middle eastern food store.
Ginger sugar! It has a lot of ginger which is why I didn’t add any more to the recipe. I found this at my local Asian supermarket. I’m a sucker for trying new baking ingredients.
Finally. The end result. These delicious breakfast cookies. I really enjoy the pockets of apricot. I like mine a little warm but they are great cold too. To eat warm (if you aren’t gobbling them straight out of the oven just nuke them for 15 seconds).
Nom Nom Nom!