Servings
Makes about 12–15 cookies
Prep Time
20 minutes
Cook Time
15–20 minutes
Total Time
35–40 minutes
Ingredients
Main Ingredients
- 70g dried apricots
- Water (for soaking apricots)
- 50g walnuts, chopped
- 70g hazelnuts, chopped
- 60g almonds, chopped
- 20g pine nuts, chopped
- 30g pumpkin seeds
- 40g sunflower seeds
- 20g sesame seeds
- 20g flaxseed
Binding & Flavor
- 40 ml natural honey
- 1 egg white
- Pinch of salt
Instructions
-
Soak the Apricots
Place the dried apricots in cold water and soak for 15–20 minutes. Drain well and chop finely. -
Prepare Nuts & Seeds
Roughly chop the walnuts, hazelnuts, almonds, and pine nuts. Add them to a large bowl along with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed. -
Mix Everything Together
Add the chopped apricots and honey to the nut and seed mixture. Stir until evenly coated. -
Bind the Mixture
Add the egg white and a pinch of salt. Mix thoroughly until the mixture sticks together. -
Shape & Bake
Line a baking sheet with parchment paper. Scoop small portions and shape into cookies (egg rings work great for neat shapes).
Bake at 180°C (360°F) for 15–20 minutes, until lightly golden. -
Cool & Set
Let the cookies cool on a wire rack. They’ll firm up as they cool.
Additional Notes
- Naturally sweet: No refined sugar, just honey and dried fruit.
- Texture tip: For crunchier cookies, bake closer to 20 minutes.
- Storage: Keep in an airtight container for up to 5 days or refrigerate for longer freshness.
- Meal prep friendly: These travel well for snacks or lunchboxes.
Variations
Flavor boost: Add cinnamon, orange zest, or vanilla.
Vegan option: Replace egg white with 1 tbsp chia seeds + 2½ tbsp water (let gel first).
Extra crunch: Toast the nuts lightly before mixing.
