Baby-Led Weaning Recipes: Apricot Cookies

Ingredients

• ¼ cup (25g) coconut sugar or brown sugar (optional)
• 1 ½ cups (187g) plain wholemeal or spelt flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ cup (45g) oats
• 1 large egg or 2 small eggs, whisked
• 1 tsp vanilla bean paste or extract
• ½ cup (125ml) maple syrup or fruit purée
• ⅓ cup (83ml) coconut oil, melted
• ½ cup (75g) dried apricots, finely chopped

Method

1. Preheat the oven to 160℃ and line two baking trays with baking paper.
2. In a large bowl, mix all of the ingredients until combined.
3. Shape heaped tablespoons of the mixture into cookie shapes and place onto your baking trays, leaving enough room for the cookies to expand.
4. Bake for 12–15 minutes, or until golden brown.
5. Allow to cool on the trays, then transfer to a rack and serve once cooled.

Notes

These cookies can be frozen. Freeze as soon as fully cooled in freezer bags or an airtight container. Always allow frozen food to defrost thoroughly.