Ingredients
½ cup dried apricots, diced
2 cup gluten-free oats
4 tbsp flaxseed
1 cup water, warm
5 tbsp coconut yogurt
½ cup coconut flour
1 tsp ground cinnamon
½ tsp baking powder
2 tbsp coconut oil, melted
¼ cup honey
1- Preheat the oven to180°C and line a baking sheet with parchment paper.
2- In a medium bowl combine diced apricots, oats and flaxseed. Add warm water and leave for 15 minutes to swell.
3- Add all other resting ingredients to the mixture and mix until all incorporated.
4- Roll out the mixture onto a piece of baking paper using a rolling pin, or press down flat between two sheets.
5- Use a 2 cm.cookie cutter to cut out and re-roll the dough if necessary.
6- Gently place cookies onto the prepared baking sheet and bake for 15 minutes until golden on the bottom.
7- Let them cool on a wire rack.
