Autumn is in the air. Some days are still beautiful and sunny, some are rainy and grey. These cookies are highly recommended in both cases. They brighten up a grey day with orange, red and yellow, fill up your home with wonderful aromas and give you an excuse to have more than 2 cups of coffee a day 😳
My love for carrot cake, and everything that contains oatmeal, apples, nuts and cinnamon is of no secret to anyone who follows my blog. A discovery this time – are dried apricots as a replacement of sugar. In my opinion apricots work and taste much better than dates (which are most commongly used as sugar replacement). I have to admit I’m not the biggest fan of dates (no hard feelings please all dates lovers out there 😉 I think dates kind of dominate evrything where added. Apricots in contrast give exactly the right touch <in my opinion> including color and smell.
All in all you’ll need 40 minutes. 15 to mix all the ingredients, and 20-25 more to bake. I promize you this is the best September pairing.
- 1 cup GF oatmeal meal
- 1/2 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 1/2 of raisins or sultanas
- 3 tablespoons paleo chocolate chips (or any chocolate chips)
- 1 medium carrot finely shredded
- 1 teaspoon ground cinnamon
- pinch of cardamon
- 1/2 teaspoon baking powder
- 3 tablespoons of olive oil
- 1 egg
- 1 very ripe banana
- 1 apple
- 1 teaspoon vanilla extract
- 5 sun-dried apricots
- Preheat the oven to 170°C/ 350°F. Line the baking tray parchment paper.
- Mix the ingredients as indicated above. Then add wet mixture to the dry ingredients and mix well. If the dough is too dry (depends on the ripeness of banana) add several spoons of water.
- Form the cookies (I used an ice-cream scooper to form the cookies, you can also use your favorite cookie form or just form the cookies with a large spoon.
- Bake for 25 minutes.