Apricot & Pistachio Cookies

Recipe and images courtesy of Nourishing Amelia, Award Winning Blogger

These soft and chewy cookies are perfect for a back to school lunchbox snack or an afternoon snack to have at your desk during work. They’ll satisfy any sweet tooth, leave you feeling satisfied and also give you a healthy boost of energy thanks to the slow-releasing carbohydrates from the oats and natural sugars too. The apricot and pistachio flavours are incredible and the colours in these cookies are so perfect for autumn!

Ingredients (makes 10-12 cookies)

  • 200g gluten-free flour
  • 60g oats
  • 50g coconut oil or vegan butter
  • 1 tbsp flaxseed mixed with 3 tbsp water
  • 100ml maple syrup
  • 40ml almond milk
  • 3 tbsp coconut sugar
  • 40g dried apricots (roughly chopped)
  • 30g pistachios (roughly chopped)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Pinch of salt

Prep time - 10 minutes

Cooking time - 15 minutes


  1. Preheat the oven to 150 degrees celsius.
  2. Mix the flaxseed with the water and allow the mixture to thicken into a gel-like mixture.
  3. Sift the flour into a mixing bowl then stir in the oats, coconut sugar, cinnamon, baking powder and salt.
  4. In a separate bowl, whisk together the flaxseed mixture, coconut oil/butter, maple syrup and almond milk. Pour this into the mixing bowl with the dry ingredients.
  5. Add in the apricot and pistachio pieces. Stir everything well.
  6. Line a baking tray with baking paper.
  7. Use your hands to shape the mixture into cookie shapes and place on the baking tray.
  8. Bake in the oven for 12-15 minutes. The cookies will be a little soft when they come out but they firm up as they cool, so don’t be tempted to leave them in the oven for longer than 15 minutes!

Apricot & Pistachio Cookies